Dayrecipe Food Community

You have reached pot roast Nirvana in a crock pot. This turned out to be everything you want in a pot roast. Needless to say, it was melt in your mouth tender and it remained moist and full of rich flavor. My carrots were very fresh organic and even my hubby remarked on how good “even the carrots are”. The mushrooms absorbed the flavors and the tiny Yukon Gold spuds were actually creamy tasting.

MAKES: 8 servings
INGREDIENTS:

• 1 large onion, coarsely chopped
• 8-10 oz fresh organic carrots
• 1 (8 ounce) package mushrooms, sliced
• 1 lb tiny new Yukon Gold potatoes ( cut them in half, or smaller, if you use larger potatoes)
• 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.

TIP:

• This can also be cooked for 3-4 hours on a high setting, but it won’t come out as tender.