Busy Day Beef Stew

• 1 boneless beef chuck roast (1 to 1-1/2 pounds)
• 1 envelope onion soup mix
• 2 teaspoons browning sauce, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups water
• 2 cups cubed peeled potatoes (1/2-inch pieces)
• 6 to 8 medium carrots, cut into chunks
• 1 medium onion, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed, optional
• 5 tablespoons cornstarch
• 6 tablespoons cold water

1. Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender.
3. Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.

chuck roast, onion soup, browning sauce, salt, pepper, water, potatoes, carrots, onion, frozen peas, frozen corn, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/busy-day-beef-stew/ (may not work)