Oven Roasted Beef Stew

Ingredients

• 2 pounds boneless beef chuck roast
• 4 large carrots, peeled and sliced or 1 pound bag baby carrots
• 2 large potatoes, cubed
• 2 cans (10 3/4 oz. each) condensed cream of tomato soup
• 3 cups water
• 1 envelope (1.5 oz) beef stew seasoning mix

Directions

1. Heat roaster oven to 250°F.
2. Place beef, carrots, and potatoes in insert pan.
3. In a medium bowl, whisk together soup, water, and seasoning packet. Pour over beef and vegetables.
4. Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.

Serves: 4-6