Beef Pot Roast with Vegetables

Name: Beef Pot Roast with Vegetables
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters baby-cut carrots; 1 kilograms beef boneless chuck pot roast; 2 medium stalks celery, cut into 3-inch pieces; 2 Tbsps chili sauce; 305 grams can condensed cream of mushroom soup; 2 dried bay leaves; 128 grams jar whole mushrooms, drained; 1 envelope 1/2 package (2.2-ounce size) beefy onion soup mix; 6 smalls red potatoes, cut into fourths

You can never have too many main course recipes, so give Beef Pot Roast with Vegetables a try. One portion of this dish contains about 51g of protein, 28g of fat, and a total of 627 calories. This recipe serves 6. This recipe covers 40% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. Head to the store and pick up beefy onion soup mix, condensed cream of mushroom soup, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 24 hours.

Instructions

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).

Ingredients you will need

Dry Onion Soup Mix