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    Beef Pot Roast


    Source of Recipe


    Recipe courtesy Sandra Lee

    List of 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

    Recipe



    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.

 

 

 


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