Ingredients
- 1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
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1 (8-ounce) package sliced mushrooms
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1/2 pound small new potatoes, halved
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4 pounds beef chuck roast, rinsed and patted dry
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Salt and pepper
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2 tablespoons canola oil
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1 (10.75-ounce) can condensed cream of celery soup
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1 packet onion soup mix
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1 cup low-sodium beef broth
1/4 cup steak sauce
Directions
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 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.
Makes 8 servings
Recipe from Semi-Homemade Cooking with Sandra Lee on Food Network
Star Rating: 5 out of 5 stars
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