Ingredients
1 boneless beef chuck roast (3 pounds)1 tablespoon Italian seasoning4 garlic cloves, minced1 pound fresh baby carrots2 cans (8 ounces each) mushroom stems and pieces, drained2 medium potatoes, cubed2 medium onions, chopped1 envelope brown gravy mix2 cans (11.5 ounces each) tomato juice
Preparation
In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker.
Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours.
Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
