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Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.
1 pound baby carrots
1 pound potatoes, cut into 1-inch chunks
1 large onion, cut into 1/2-inch wedges
2 1/2 pounds lean boneless chuck roast, well trimmed
2 packages McCormick® Brown Gravy Mix
1 cup water
1 teaspoon McCormick® Thyme Leaves
Place carrots, potatoes, onion and celery in slow cooker. Place beef on top of vegetables.
Mix Gravy Mixes, water and thyme in small bowl. Pour over top. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Remove beef and vegetables to serving platter. Spoon some gravy over beef and vegetables. Serve remaining gravy on the side, if desired.
For best results, do not remove cover during cooking.
(Amount per serving)
I made this before a Sunday dinner.
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