1 (12-ounce) bag frozen onions1 (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.
* This picture doesn't do it justice. It was good and even better that it was done in the crock pot.
* I got the recipe off of foodtv.com Sandra Lee Semi Homemade
2 comments:
This looks yummy...question, did you half the recipe or make the whole thing?? it seems like a lot.
All of the wet and dry ingredients I followed. I can't remember how big my roast was. It was medium. I used all fresh veggies. I cut up about 5 carrots and rough chopped 1 1/2 onion and I sliced a whole pkg of mushrooms and about 6 red potatoes. The roast was awesome on the tostada.
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