BEEF POT ROAST WITH VEGETABLES

Beef Pot Roast with Vegetables image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 15h

Yield 6

Number Of Ingredients 9

Ingredients

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)

Steps:

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).
Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Discard bay leaves.

Nutrition Facts : Calories 595, Carbohydrate 34 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1100 mg