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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
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This was the tastiest pot roast I have ever made. The roast literally fell apart. the vegetables were great as well. A real pleaser to the family. Ingredients:
1 (12 ounce) bag frozen onions |
1 (8 ounce) bag frozen baby carrots |
1 (8 ounce) package sliced mushrooms |
1/2 lb tiny new potatoes, halved |
4 lbs beef chuck roast, rinsed and patted dry |
salt and pepper |
2 tablespoons canola oil |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 (1/4 ounce) package onion soup mix |
1 cup low sodium beef broth |
1/4 cup steak sauce |
Directions:
1. Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
2. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
3. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
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