1 boneless beef chuck roast (1 to 1-1/2 lb.)
1 envelope onion soup mix
2 tsp. browning sauce, optional
1/2 tsp. salt
1/2 tsp. pepper
6 c. water
2 c. cubed peeled potatoes (1/2 inch pieces)
6 to 8 medium carrots, cut into chunks
1 medium onion, chopped
1 c. frozen peas, thawed
1 c. frozen corn, thawed, optional
5 tbsp. cornstarch
6 tbsp. cold water

Place roast in a slow cooker; sprinkle with soup mix, browning sauce, if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours.

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 vegetable are tender. Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.

Yield: 8-10 servings.