- Level: Easy
- Total: 9 hr 15 min
- Prep: 15 min
- Cook: 9 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 431
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 52 g
- Cholesterol
- 147 mg
- Sodium
- 1025 mg
- Level: Easy
- Total: 9 hr 15 min
- Prep: 15 min
- Cook: 9 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 431
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 52 g
- Cholesterol
- 147 mg
- Sodium
- 1025 mg
Ingredients
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.
