Beef Pot Roast

• 1 (12 ounce) bagfrozen onions
• 1 (8 ounce) bag frozen baby carrots
• 1 (8 ounce) package sliced mushrooms
• 12 lb tiny new potatoes, halved
• 4 lbs beef chuck roast, rinsed and patted dry
• salt and pepper
• 2 tablespoons canola oil
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (1/4 ounce) package onion soup mix
• 1 cup low sodium beef broth
• 14 cup steak sauce

1. Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
2. Season the roast with salt and pepper.
3. In a large skillet over medium-high heat, brown the meat on all sides in oil.
4. When it is browned, put it in the slow cooker on top of the vegetables.
5. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce.
6. Pour over top of roast.
7. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

bagfrozen onions, carrots, mushrooms, potatoes, chuck roast, salt, canola oil, condensed cream, onion soup, beef broth, steak sauce

Taken from www.food.com/recipe/beef-pot-roast-303317 (may not work)