Beef Gravy Stew

Ingredients:

1 Beef Chuck Tender Roast (I buy this at Walmart)

4 cups water

4 beef bouillon cubes

2 T cornstarch and enough cold water to dissolve the cornstarch

2 McMormick brown gravy mix packets

3 large baking potatoes, peeled and cut into chunks

3 carrots, peeled and chopped

1 onion, finely diced

Instructions:

(this is just how I did it - you could probably alter to your needs or simplify and it would still turn out)

Cook the roast in the crock pot - high for 3 or 4 hours and low a few more hours until it's done but not shredding apart. Once done, remove from crock pot and pour all drippings into a large pot on the stove. Add 4 cups water and 4 bouillon cubes to pot - heat until bouillon is dissolved (you could probably just use 4 cups beef stock instead). Put cornstarch in a small bowl and add enough cold water to dissolve cornstarch (I'm guessing 1/4 to 1/2 cup of water) - stirring with a fork. Stir the mixture slowly into the pot. This creates a thickening for the beef broth to make homemade gravy.

Cut your roast into bite size cubes. Prepare the 2 gravy packets normally in a separate pan. Add onion and carrots to pot and bring to a boil. Once carrots are a bit soft add potatoes, steak and prepared gravy and and cook until all the vegetables are tender, everything is heated through and gravy has thickened up. Salt and pepper to taste and enjoy!