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
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.