Beef Stew in the crockpot

Chuck roast
baby carrots (large bag)
Red potatoes (apx 2.5 lbs)
Pearl onions (half a bag, peeled. Or, diced brown onion.)
Lipton Beefy Onion Soup Mix
Water

Cut chuck roast into bite sized cubes and discard fat.
Cut baby carrots in half
Quarter red potatoes (if they are on the large size, cut them to size to match the carrots)

Place carrots in bottom of crockpot. Cover with red potatoes. Cover potatoes with cubed beef and onions. Top with two packets of soup mix and two and half cups of water.

Turn crockpot on low and cook for apx 8 hours - stir well and turn up to high and cook for another hour or two until tender, to your taste.

You can also throw all this into a roasting pan and cook covered on 350 for several hours or until done - doneness depends up on the size of the roast. If you cut the recipe in half, just use one soup packet. I always make a large batch for leftovers or to freeze.

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