Pot Roast With Mushroom Gravy

• 1 lb small red potato, halved
• 2 cups fresh baby carrots
• 1 (8 ounce) packagesliced 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

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.

red potato, fresh baby carrots, mushrooms, onion, celery, boneless beef chuck roast, beef broth, mushroom gravy, beef stew seasoning

Taken from www.food.com/recipe/pot-roast-with-mushroom-gravy-456102 (may not work)