Beef Pot Roast

This is my favorite pot roast recipe!

Enjoy,
Kirsten

PS: The recipe comes from foodnetwork.com - courtesy of Sandra Lee

BEEF POT ROAST

1 (12 oz.) bag frozen onions
1 (8 oz.) bag baby carrots
1 (8 oz.) package sliced mushrooms
1/2 pounds small new potatoes, halved
4 pound beef chuck roast
Salt and pepper to taste
1 (10.75 oz.) can gluten-free condensed cream of celery soup
1 packet gluten-free onion soup mix
1 cup beef broth
1/4 cup gluten-free steak sauce

1)  In a slow cooker, put the onions, carrots, mushrooms and potatoes.

2)  Season the roast with salt and pepper and place it in the slow cooker on top of the veggies.

3)  In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.  Pour over top of roast.

4)  Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

NOTES:

~I use about 3 or 4 medium sized yellow onions instead of the frozen.

~I have also used beef stew meat in place of the chuck roast.

~I use A-1 steak sauce.

~If you want to thicken up the broth, take out the meat and veggies when done, put the broth into a saucepan on the stove over medium high heat and add about 1/4 cup of gluten-free flour (sorghum flour works well, or cornstarch), stir constantly and bring to a boil, lower heat and cook until thickened.  Pour over meat & veggies and serve.

~If you use beef stew meat, your cooking time will be shorter than the times above.