Beef Pot Roast

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  • Level: Easy
  • Total: 9 hr 15 min
  • Prep: 15 min
  • Cook: 9 hr
  • Yield: 8 servings
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One 12-ounce bag frozen onions

One 8-ounce bag frozen baby carrots

One 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

One 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


  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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