Beef Pot Roast with Vegetables

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Enjoy this slow cooked dinner with your family - spicy beef pot roast filled with veggies and flavorful herbs.

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PREP TIME 12 Min
TOTAL TIME 9 Hr 15 Hr
SERVINGS 6

: 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)

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1 Place beef in 3 1/2- to 4-quart slow cooker. Arrange bay leaves on top of beef; arrange celery, potatoes, carrots and mushrooms around beef. Top beef with condensed mushroom soup, chili sauce and beefy onion soup mix (dry).
2 Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Discard bay leaves.

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Expert Tips

Because the grain in a pot roast changes direction, it isn't always easy to get tender slices. To slice pot roast, place the roast on a carving board or platter. Hold the meat in place with a meat fork, and cut between the muscles. Remove one section of the meat at a time. Turn the section so that the grain of the meat runs parallel to the carving board, and cut meat across the grain into 1/4-inch slices.

If you've used the last of your chili sauce, not to worry; ketchup will do in a pinch.

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