Easy Crock Pot Dinner - cooking recipe

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 1/4 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)
GRAVY
4 teaspoons cornstarch
1/4 cup cold water

Preparation

Place roast in crock pot.
Add potatoes and carrots.
If using mushrooms, add them now.
Pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.
Gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.
Add sherry until mixture reaches 2-cup mark.
Pour liquid over and around veggies and meat.
Cover and turn crock pot to desired temperature: LOW (8 hours) or HIGH (4-6 hours) or until roast is tender.
During the last hour of cooking, I slide the veggies from atop the roast into the hot juices so they get additional flavor.
To serve: Remove roast and veggies from crock pot and place on serving platter to rest.
To make Gravy: Put 1/4 cup water in small jar.
Add cornstarch and stir to dissolve.
Pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.