POT ROAST WITH MUSHROOM GRAVY

Pot Roast with Mushroom Gravy image

-Tyler Sherman, Madison, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 915mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.