from: Taste Of Home
- 8-10 Servings
- Prep: 10 min. Cook: 10 hours
- 1 boneless beef chuck roast (1 to 1-1/2 pounds)
- 1 envelope onion soup mix
- 2 teaspoons browning sauce, optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups water
- 2 cups cubed peeled potatoes (1/2-inch pieces)
- 6 to 8 medium carrots, cut into chunks
- 1 medium onion, chopped
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed, optional
- 5 tablespoons cornstarch
- 6 tablespoons cold water
- Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours.
- Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender.
- Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened. Yield: 8-10 servings.