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Beef Pot Roast (Sandra Lee)


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  • 1 12oz bag frozen onion
  • 1 8 oz bag frozen baby carrots
  • 1 8 oz package sliced mushrooms
  • 1/2 pound small new potatoes halved
  • 4 lbs chuck roast rinsed and patted dry
  • S&P
  • 2 T oil
  • 1 can cream of celery soup
  • 1 packet onion soup mix
  • 1 c. low sodium beef broth
  • 1/4 c. steak sauce



Step 1

Into slow cooker put vegetables.
Season the roast with s&p. In a large skillet, 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 mix remaining ingredients. Pour over top of meat. Cover and cook on high for 3 to 4 hours or low 8 to 9 hours.

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