Beef Pot Roast
Submitted by:
Sue Shelnutt, Dayton, OH
Ingredients:
1
large onion-sliced
1 (8-ounce) bag baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
3-4 pound beef chuck roast, rinsed and patted dry
Salt and pepper
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
Directions:
Into
a slow cooker, layer the onions,
carrots, mushrooms, and potatoes.
Season the roast with salt and pepper and 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.