Name: Beef Pot Roast
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT9H0M0.000S
Total time: P0Y0M0DT9H15M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 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

Directions

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.

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Beef Pot Roast

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