Convenient and delicious slow cooker pot roast features tender beef and vegetables in a flavorful tomato sauce.
Regular tomato juice works just as well as the eight-vegetable juice in this recipe.
If you don’t have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces.
Instead of fresh mushrooms, you also can use a 4.5-ounce jar of sliced mushrooms, drained.
For no-fuss mixing of the flour and liquid, put the ingredients in a jar, screw the lid on tightly and shake it until the mixture is smooth.
Sprinkle with chopped fresh parsley just before serving.
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