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Beef Pot Roast

Submitted by: Sue Shelnutt, Dayton, OH 



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




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.