Beef Pot Roast

Ingredients

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

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.