Pot Roast

Name: Pot Roast
Ingredients: 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

11 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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.","4":"*Or on HIGH for 4 to 5 hours.","6":"Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies."}