Beef Pot Roast

By kaykuntz

Ingredients

• 1 12 oz. bag frozen onions
• 1 8 oz. bag baby carrots
• 1 8 oz. package sliced mushrooms
• 1/2 pound small new potatoes, halved
• 4 pounds beef chuck roast, rinsed and patted dry
• Salt and pepper
• 2 tbsp. canola oil
• 1 (10.75 oz.) can condensed cream soup (celery, chicken or mushroom-all work fine)
• 1 packet onion soup mix
• 1 cup beef broth
• 1/4 cup steak sauce

Preparation

Step 1

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 slower cooker on top of the vegetables.



In a small bowl, stir together the cream soup, onion soup mix, beef broth and steak sauce. Pour over the top of roast. Cover and cook on high setting for 3-4 hours or low for 8-9 hours.