Pot Roast with Mushroom Gravy |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 1 pound small red potatoes, halved | 2 cups fresh baby carrots | 1 package (8 ounces) 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 |
| 1 | Place potatoes, carrots, mushrooms, onion and celery in a 5-qt slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine broth, gravy and seasoning mix; pour over roast. |
| 2 | Cover and cook on low for 8-9 hours or until meat is tender. |