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chuck roast russet potatoes baby carrots celery onion onion soup cream of mushroom soup Worchestershire sauce beef broth garlic
Viewed: 36 - Published at: a year agoIngredients
- 3-4 lb chuck roast
- 2 russet potatoes, peeled and cut into 1 inch chunks
- 2 cups baby carrots
- 2 cups celery cut into chunks
- 1 large onion, halved and cut into thick slices
- 1 packet onion soup mix
- 1 can cream of mushroom soup
- 1/3 cup worchestershire sauce
- 1/2 cup beef broth or red wine
- seasoning for roast: 1 tbsp garlic powder, 1 tbsp pepper, 1 tbsp onion flakes, 1 tsp paprika, 1 tsp oregano, 1 tsp basil
Method
- Sprinkle spices generously over all surfaces of the roast. Place in a gallon plastic bag and place in refrigerator for up to 2 days. Remove roast from the bag and brown all sides in a large skillet with olive oil. Make sure all sides are well browned. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, potatoes, celery, and carrots. Pour worcestershire, beef broth/wine, cream of mushroom soup and packet of onion soup mix on top. Stir well. Cover and cook on low for 8 to 10 hours (or high for 5). Stir every few hours. Serve with bread for dipping.
