Thursday, March 12, 2009

Beef Pot Roast

1 12-oz frozen onions
1 8 oz bag frozen carrot slices
1 beef chuck roast (4 lbs) rinsed and patted dry
salt and pepper
2 tbs vegetable oil
1 can condensed cream of celery soup
1 packet (1 oz) onion soup mix
1 cup beef broth
1/4 cup steak sauce

1. Add frozen onions and carrots to the bottom of a 4-5 quart slow cooker.

2. Season roast with salt and pepepr. Heat oil in a large skillet over medium-high heat. Brown chuck roast on all sides, then place into slow cooker on top of onions and carrots.

3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth and steak sauce. Pour over top of roast.

4. Cover slow cooker and cook on low-heat setting for 8-9 hours or high heat setting for 3-4 hours.

1 comment:

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