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Beef Pot Roast with Vegetables

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By Betty Crocker Kitchens
Updated Apr 21, 2010
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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
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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

  • Step 
    1
    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).
  • Step 
    2
    Cover 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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