Dinner

Yankee Pot Roast

Yankee Pot Roast
Pinit

Ingredients:
2 tablespoons olive oil
4 to 5 pound boneless beef chuck roast
1 tablespoon garlic salt
1 teaspoon black pepper
2 cans (10.75 ounces each) cream of mushroom soup
1 cup water
2 cups beef stock
2 tablespoons tomato paste
6 to 8 medium sized potatoes, quartered 2 cups peeled baby carrots
4 stalks celery, cut in 2 inch pieces
2 large onions, quartered

Directions:
Heat oil in a large skillet. Season roast with garlic salt and pepper. Brown roast for a few minutes on each side. Place roast in the slow cooker. In a bowl, whisk together soup, water, stock, and tomato paste. Pour mixture over the roast. Cover and cook on low for 6 to 8 hours or until the roast gets really tender.

Add potatoes, carrots, celery and onions. Lift roast so vegetables are covered in the gravy. Cook on high for another hour or until veggies are tender. Remove roast and vegetables to a platter. Serve the gravy over the roast and vegetables.

Rating: 5
Print Friendly, PDF & Email
Average Rating  

Show Comments (6)

Share Your Secrets
×
Cooking Community - Share Your Recipe
×
Cooking Community - Share Your Java Blog

Blog Title

Content

Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

[honeypot hunt-349]

×
Book Club Choice

Your Name

Your Email

Book Title

Description/Notes

[honeypot cantseethis]

×

This is a unique website which will require a more modern browser to work! Please upgrade today!