Ingredients

• the slow cooker method is excellent for juicy beef roasts. the longer it cooks, the more tender it becomes. if you prefer sliced beef, cook for 8 hours. for shredded beef, cook for 10 hours.
• 3 pound bottom round beef roast
• 1 Wyler's Mrs.Grass® Onion Soup Mix
• 2 Wyler’s® Beef Bouillon Cubes
• 2 jar Heinz® HomeStyle Savory Beef Gravy
• 1 can diced tomato with basil, garlic & oregano, 14 1/2 oz. can
• 3 cup mixed vegetables, such as sliced carrots, cut green beans, diced redskin potatos, green peas, sliced celery

Directions

• In a large skillet sprayed with nonstick spray, brown beef roast over medium-high heat for 8 to 10 minutes, turning occasionally.
• Combine soup mix, bouillon, 1 jar of gravy and tomato into a 5 quart slow cooker. Add 2 cups of water and stir well. Add beef roast and turn until well coated. Cover and cook on low heat setting for 8 to 10 hours, turning beef roast occasionally.
• During last hour of cooking, skim excess fat from sauce, if desired. Add mixed vegetables, stirring occasionally. When vegetables are tender, remove beef from cooker and stir in remaining jar of gravy. Slice or shred beef, as desired, and serve with vegetables and sauce.