Pot Roast with Mushroom Gravy
TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 8 servings.
—Tyler Sherman, Madison, Wisconsin
Ingredients
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1 pound small red potatoes, halved
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2 cups fresh baby carrots
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1/2 pound sliced fresh mushrooms
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1 medium onion, cut into six wedges
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2 celery ribs, cut into 1-inch pieces
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1 boneless beef chuck roast (3 pounds)
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1 can (14-1/2 ounces) reduced-sodium beef broth
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1 can (10-1/2 ounces) mushroom gravy
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1 package (1-1/2 ounces) beef stew seasoning mix
Directions
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1.
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.
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2.
Cover and cook on low for 8-9 hours or until meat is tender.
Nutrition Facts
1 each: 386 calories, 17g fat (7g saturated fat), 115mg cholesterol, 915mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 37g protein.
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