Hearty Half-Hour Beef Stew

Cut off one corner of the pot roast bag. Squeeze gravy into a medium sized bowl, set aside. Remove pot roast from packaging and cut into bite-sized chunks using a fork and sharp knife, set aside. In a large saucepan heat the butter over medium-high. Add onion and carrots, sauté 5-7 minutes or until soft. Combine beef broth and gravy mix with the reserved pot roast gravy. When onions and carrots are soft, add gravy mixture and bring to a boil; simmer 1-2 minutes, stirring often, or until thickened. Add halved potatoes and mushrooms to the stew. Reduce heat to medium-low and simmer8-10 minutes stirring often. Gently stir through the pot roast chunks and frozen peas, being careful not to break up the meat too much. Simmer 5 minutes longer or until the beef and peas are heated through.