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 12 min
  • Total Time 24 hr 0 min
  • 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)

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
595
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
11g,
11%
),
Cholesterol
140mg
140%;
Sodium
1100mg
1100%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
),
Protein
50g
50%
;
% Daily Value*:
Iron
38%;
Exchanges:
2 Starch; 1 Vegetable; 6 Lean Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.