Beef Pot Roast

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

1. 1 (12-ounce) bag frozen onions
2. 1 (8-ounce) bag frozen baby carrots
3. 1 (8-ounce) package sliced mushrooms
4. 1/2 pound small new potatoes, halved
5. 4 pounds beef chuck roast, rinsed and patted dry
6. Salt and pepper
7. 2 tablespoons canola oil
8. 1 (10.75-ounce) can condensed cream of celery soup
9. 1 packet onion soup mix
10. 1 cup low-sodium beef broth
11. 1/4 cup steak sauce
12. Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
13. Season the roast with salt and pepper.
14. In a large skillet over medium-high heat, brown the meat on all sides in oil.
15. When it is browned, put it in the slow cooker on top of the vegetables.
16. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce.
17. Pour over top of roast.
18. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

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

Taken from www.foodnetwork.com/recipes/sandra-lee/beef-pot-roast-recipe.html (may not work)