Ingredients

• 1 lb small red potato, halved
• 2 cups fresh baby carrots
• 1 (8 ounce) package sliced fresh mushrooms
• 1 medium onion, cut into six wedges
• 2 celery ribs, cut into 1-inch pieces
• 1 (3 lb) boneless beef chuck roast
• 1 (14 1/2 ounce) can beef broth (reduced-sodium)
• 1 (10 1/2 ounce) can mushroom gravy
• 1 (1 1/2 ounce) package beef stew seasoning

Directions

1. Place the red potatoes, baby carrots, sliced mushrooms, onion wedges, and celery into a 5 qt slow cooker.

2. Cut the beef roast in half; place the roast over the vegetables.

3. In a small bowl, combine the beef broth, mushroom gravy, and beef stew seasoning mix; pour the gravy over the roast.

4. Cover and cook on LOW for 8-9 hours or until the meat is tender.

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