Ingredients
1 boneless beef chuck roast (1 to 1-1/2 pounds)1 envelope onion soup mix2 teaspoons browning sauce, optional1/2 teaspoon salt1/2 teaspoon pepper6 cups water2 cups cubed peeled potatoes (1/2-inch pieces)6 to 8 medium carrots, cut into chunks1 medium onion, chopped1 cup frozen peas, thawed1 cup frozen corn, thawed, optional5 tablespoons cornstarch6 tablespoons cold water
Preparation
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 8-10 hours or until meat is tender.
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.
