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Beef Pot Roast with Vegetables
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Prep Time:
12 minutes
Total Time:
15 hours
Savor a spicy beef pot roast bursting with veggies and herbs, slow-cooked to perfection for a delightful family dinner.
Ingredients:
  • 3-pound beef boneless chuck pot roast
  • 2 dried bay leaves
  • 2 medium stalks celery, cut into 3-inch pieces
  • 6 small red potatoes, cut into fourths
  • 1 cup baby-cut carrots
  • 1 jar (4.5 ounces) whole mushrooms, drained
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 2 tablespoons chili sauce
  • 1/2 package (2.2-ounce size) beefy onion soup mix (1 envelope)
Instructions:
  • In a 3 1/2- to 4-quart slow cooker, layer the beef with bay leaves on top. Surround the beef with celery, potatoes, carrots, and mushrooms. Finish by topping the beef with condensed mushroom soup, chili sauce, and dry beefy onion soup mix.
  • Cook the beef on low heat for 9 to 10 hours until it becomes tender, then remove the bay leaves.

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