Enjoy this slow cooked dinner with your family - spicy beef pot roast filled with veggies and flavorful herbs.
Beef Pot Roast with Vegetables
- Prep Time 12 min
- Total 15 hr 0 min
- Servings 6
- 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)
Instructions
-
Step1Place 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).
-
Step2Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Discard bay leaves.
Nutrition
595
Calories
29g
Total Fat
50g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 595
- Calories from Fat
- 260
- Total Fat
- 29g
- Saturated Fat
- 11g
- Cholesterol
- 140mg
- Sodium
- 1100mg
- Total Carbohydrate
- 34g
- Dietary Fiber
- 4g
- Protein
- 50g
% Daily Value*:
- Iron
- 38%
- 38%
Exchanges:
2 Starch; 1 Vegetable; 6 Lean Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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