2 cans (8 ounces each) mushroom stems and pieces, drained
2 medium potatoes, cubed
2 medium onions, chopped
1 envelope brown gravy mix
2 cans (11.5 ounces each) tomato juice
In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker.
Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low for 7-1/2 to 8 hours or until tender.
Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.