Food Network: Beef Pot Roast

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Beef Pot Roast
Recipe courtesy Sandra Lee

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

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.

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.