Recipe by Heather Dunn
"This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy."
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baby red potatoes, halved
1 (16 ounce) package
yellow onion, quartered
1 (10 ounce) can
condensed cream of celery soup
1 (1.5 ounce) package
beef stew seasoning mix
1 (3 pound)
beef chuck roast
1 (1 ounce) envelope
onion soup mix (such as Lipton® Beefy Onion)
Okay. This is the first time I've rated a recipe. I loved this. I added garlic because I love garlic. My roast was about 2 lbs. So when I added all the ingredients it looked like it needed a little water. So I added about a cup of water because it was really thick. But all and all I loved it. Very tender and taste was great according to my husband. I didn't have time to do low for 8 hours so I pumped up the heat about 3 hours on high and then low and it still came out great. Will add more water next time. Gravy thick but husband loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Roast Beef in its own Gravy
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 165
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