Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

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

Prep Time



Total Time






3-pound beef boneless chuck pot roast
dried bay leaves
medium stalks celery, cut into 3-inch pieces
small red potatoes, cut into fourths
cup baby-cut carrots
jar (4.5 ounces) whole mushrooms, drained
can (10 3/4 ounces) condensed cream of mushroom soup
tablespoons chili sauce
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
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.
Ingredient Substitution
If you've used the last of your chili sauce, not to worry; ketchup will do in a pinch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 595
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 11g,),
  • Cholesterol 140mg;
  • Sodium 1100mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 4g,
  • Protein 50g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Vegetable;
    • 6 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.