Overnight Pot Roast (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Ingredients:
1 large onion, sliced |
1 large flank steak (about 3 pounds) |
2 teaspoons montreal steak seasoning, mccormick grill mates |
1 packet (1.0-ounce) onion soup mix, lipton |
1 can (14.5-ounce) stewed italian tomatoes, s&w |
3 stalks celery, cut into 1-inch pieces |
1 can (10.75-ounce) condensed cream of celery soup, campbells |
Directions:
1. Place onion in the bottom of a 5-quart slow cooker. Coat flank steak with Monteal seasoning; place on top of onion. Sprinkle soup mix over roast and add undrained tomatoes. Cover and cook on low heat setting for 8 hours (overnight).
2. In the morning, stir together the celery and celery soup. Spoon into slow cooker. Cover and continue cooking for 8 hours more. Serve roast hot with gravy.
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