Overnight Pot Roast
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 50
- Cholesterol
- 157
- Sodium
- 727
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
Ingredients
1 large onion, sliced
1 large flank steak (about 3 pounds)
2 teaspoons Montreal steak seasoning, McCormick Grill Mates
1 packet (1.0-ounce) onion soup mix, Lipton
1 can (14.5-ounce) stewed Italian tomatoes, S&W
3 stalks celery, cut into 1-inch pieces
1 can (10.75-ounce) condensed cream of celery soup, Campbells
Directions
- Place onion in the bottom of a 5-quart slow cooker. Coat flank steak with Monteal seasoning; place on top of onion. Sprinkle soup mix over roast and add undrained tomatoes. Cover and cook on low heat setting for 8 hours (overnight).
- In the morning, stir together the celery and celery soup. Spoon into slow cooker. Cover and continue cooking for 8 hours more. Serve roast hot with gravy.