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    Servings: Not specified

    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.

    Ingredients
    • 1 (12-ounce) bag frozen onions
    • 1 (8-ounce) bag frozen baby carrots
    • 1 (8-ounce) package sliced mushrooms
    • 1/2 pound small new potatoes, halved
    • 4 pounds beef chuck roast, rinsed and patted dry
    • Salt and pepper
    • 2 tablespoons canola oil
    • 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

    Parsed from recipe text (no separate ingredient records).
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