Crockpot Pot Roast

By Jlundquist

Ingredients

• 1 large onion, cut into chunks
• 8 ounces bag of baby carrots
• 8 ounces small new potatoes, halved
• 4 pounds beef chuck roast-Angus or Choice boneless, rinsed & patted dry
• salt and pepper
• 2 tablespoons Canola oil
• 1 can cream of celery soup
• 1 packet Lipton onion soup mix (dry)
• 8 ounces can tomato sauce
• 4 ounces water

Details

Servings 8

Preparation

Step 1

Into a crockpot, put the onions, carrots, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the
meat on all sides in the oil. When it is browned, put it in the crockpot on top of the vegetables.
Add a little water to the pan after removing the meat. Scrape up the bits and pour over the
meat in the crockpot.
In a small bowl, stir together the cream of celery soup, onion soup mix, tomato sauce, and
water. Pour over top of roast.

Cover and cook on high 5 to 6 hours.