Slow Cooker Beef Pot Roast |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 8 |
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This is one of the most tender and flavorful roasts that I've ever made in the crock pot. I really think the key is cooking the roast all day long on low! That's how I do it when I have the time and the meat just falls apart. This recipe is adapted from Sandra Lee. Ingredients:
1 large onion, coarsely chopped |
1 (8 ounce) bag baby carrots |
1 (8 ounce) package mushrooms, sliced |
1 lb tiny new potatoes, halved |
3 -3 1/2 lbs beef chuck roast, rinsed and patted dry |
salt, to taste |
pepper, to taste |
2 tablespoons canola oil |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 (1 1/4 ounce) packet onion soup mix |
1 cup low sodium beef broth |
1/4 cup steak sauce |
Directions:
1. Into a slow cooker, put the onions, carrots, mushrooms and potatoes.
2. Season the roast with salt and pepper.
3. In large skillet over medium high heat, brown the meat on all sides in the oil.
4. When it is nicely browned, put it in the slow cooker on top of the vegetables.
5. In small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.
6. Pour over the top of roast.
7. Cover and cook on low for 8-10 hours.
8. Note: This can also be cooked for 3-4 hours on a high setting, but I don't think it comes out as tender.
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