Ingredients
1
boneless beef chuck roast (2 1/2 to 3 lb)
1/2
teaspoon pepper
1/2
teaspoon salt
1 1/2
lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2
lb carrots, peeled and cut into 1 1/2-inch pieces
4
cloves garlic, finely chopped
1
cup Progresso™ beef broth
2
tablespoons tomato paste
1/4
teaspoon dried thyme leaves
1
can (10 1/2 oz) condensed cream of mushroom soup
1
package (1.1 oz) beefy onion soup mix
3
tablespoons cornstarch
3
tablespoons water
Chopped fresh parsley, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
