Beef Pot Roast

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.