Slow Cooker Beef Pot Roast

• 1 large onion, coarsely chopped
• 1 (8 ounce) bag baby carrots
• 1 (8 ounce) package mushrooms, sliced
• 1 lb tiny new potatoes, halved
• 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

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.
8. Note: This can also be cooked for 3-4 hours on a high setting, but I don't think it comes out as tender.

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

Taken from www.food.com/recipe/slow-cooker-beef-pot-roast-262651 (may not work)