Beef Pot Roast with Vegetables

 

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)

• 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.