Ingredients
1 can Amy’s® 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
Preparation
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.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
