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bagfrozen onions carrots mushrooms potatoes chuck roast salt canola oil condensed cream onion soup beef broth steak sauce
Viewed: 121 - Published at: 4 years agoIngredients
- 1 (12 ounce) bagfrozen onions
- 1 (8 ounce) bag frozen baby carrots
- 1 (8 ounce) package sliced mushrooms
- 12 lb tiny new potatoes, halved
- 4 lbs beef chuck roast, rinsed and patted dry
- salt and pepper
- 2 tablespoons canola oil
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 (1/4 ounce) package onion soup mix
- 1 cup low sodium beef broth
- 14 cup steak sauce
Method
- 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.
