Ingredients

• 1 1/2 lbs boneless beef roast (chuck, shoulder, arm, trimmed of fat)
• 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix or 1 (1 1/4 ounce) envelope mushroom soup mix
• 1 1/2 cups water (approximate)
• 1/2 cup dry sherry (kind you drink, not cooking sherry)
• 6 medium potatoes, peeled (waxy, not baking potatoes)
• 6 large carrots, peeled, cut in half (I prefer California carrots because they are sweeter)
• 1/2 teaspoon black pepper
• 1 teaspoon low-sodium beef bouillon cube
• 1 (4 ounce) can mushrooms, drained (optional)
• 4 teaspoons cornstarch
• 1/4 cup cold water

Instructions

1. Place roast in crock pot.

2. Add potatoes and carrots.

3. If using mushrooms, add them now.

4. Pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.

5. Gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.

6. Add sherry until mixture reaches 2-cup mark.

7. Pour liquid over and around veggies and meat.

8. Cover and turn crock pot to desired temperature: LOW (8 hours) or HIGH (4-6 hours) or until roast is tender.

9. During the last hour of cooking, I slide the veggies from atop the roast into the hot juices so they get additional flavor.

10. To serve: Remove roast and veggies from crock pot and place on serving platter to rest.

11. To make Gravy: Put 1/4 cup water in small jar.

12. Add cornstarch and stir to dissolve.

13. Pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.