Overnight Pot Roast

• 1 large onion, sliced
• 1 large flank steak (about 3 pounds)
• 2 teaspoons Montreal steak seasoning, McCormick Grill Mates
• 1 packet (1.0-ounce) onion soup mix, Lipton
• 1 can (14.5-ounce) stewed Italian tomatoes, S&W
• 3 stalks celery, cut into 1-inch pieces
• 1 can (10.75-ounce) condensed cream of celery soup, Campbells

1. Place onion in the bottom of a 5-quart slow cooker.
2. Coat flank steak with Montreal seasoning; place on top of onion.
3. Sprinkle soup mix over roast and add undrained tomatoes.
4. Cover and cook on low heat setting for 8 hours (overnight).
5. In the morning, stir together the celery and celery soup.
6. Spoon into slow cooker.
7. Cover and continue cooking for 8 hours more.
8. Serve roast hot with gravy.

onion, flank steak, montreal steak seasoning, packet, italian tomatoes, stalks celery, condensed cream

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