Pot Roast with Mushroom Gravy Recipe

Pot Roast with Mushroom Gravy Recipe photo by Taste of Home

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—Tyler Sherman, Madison, Wisconsin

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Pot Roast with Mushroom Gravy Recipe

Prep: 20 min. Cook: 8 hours

Yield: 8 Servings

20 480 500

Ingredients

1 pound small red potatoes, halved
2 cups fresh baby carrots
1/2 pound sliced fresh mushrooms
1 medium onion, cut into six wedges
2 celery ribs, cut into 1-inch pieces
1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (10-1/2 ounces) mushroom gravy
1 package (1-1/2 ounces) beef stew seasoning mix

Directions

Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast.
Cover and cook on low for 8-9 hours or until meat is tender. Yield: 8 servings.

Nutritional Facts 1 serving equals 386 calories, 17 g fat (7 g saturated fat), 115 mg cholesterol, 915 mg sodium, 20 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Pot Roast with Mushroom Gravy in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p28

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Pot Roast with Mushroom Gravy

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Reviewed on Aug. 29, 2012 by SassyLacey

Love, Love, Love this pot roast. Added 3 cloves of fresh pressed garlic and did not use the mushroom gravy. I used a jar of Hienz beef gravy instead. After cooking for the 6 1/2 hrs as recommended, I wisked 1/4 cup of Wondera & about 1/2 cup of water, turned cooker on high and stirred into the mixture. I let it cook about 15 more min. stirring once. The gravy turned out perfectly for my rice. This takes so much less preparation than my oven pot roast and is just as good. I will use it exclusively from now on. Thank you for this one!

Reviewed on Oct. 30, 2011 by cwbuff

Came out great - except the meat doesn't need to cook that long - about 6 hrs on low or 3-3 1/2 on high. This recipe is great for a Sunday when you feel like kicking back and not fussing in the kitchen.