Pot Roast With Mushroom Gravy Recipe

Ingredients

1 pound small red potatoes, halved2 cups fresh baby carrots1/2 pound sliced fresh mushrooms1 medium onion, cut into six wedges2 celery ribs, cut into 1-inch pieces1 boneless beef chuck roast (3 pounds)1 can (14-1/2 ounces) reduced-sodium beef broth1 can (10-1/2 ounces) mushroom gravy1 package (1-1/2 ounces) beef stew seasoning mix

Preparation

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.