Pot Roast

• 1 can Amy's(R) Semi-Condensed Cream of Mushroom Soup
• 1 pouch beef gravy (Whole Foods)
• 1 onion
• 1 cup Fage yogurt
• 6 small red potatoes, cut in half
• 6 medium carrots, cut into 2-inch pieces (about 3 cups)
• 3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast
• 8oz package fresh mushrooms*
• several celery stalks*
• 1 cup pureed spinach*
• *optional

1. Stir the soup, yogurt, gravy, potatoes, onion, and carrots (+other veggies) in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
3. *Or on HIGH for 4 to 5 hours.
4. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

amys, beef gravy, onion, yogurt, red potatoes, carrots, roast, fresh mushrooms, celery, pureed spinach

Taken from www.epicurious.com/recipes/member/views/pot-roast-50027224 (may not work)