For raspberry lovers, a must-have. Every time I serve this, I get nothing but praise. You may enjoy it all year long because you can use fresh or frozen raspberries! The recipe yields two pies.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 pound baby red potatoes, halved
- 1 (16 ounce) package baby carrots
- 1 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)
Instructions
- Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
- Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
- Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
- Cook on Low, 8 to 10 hours.
- Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
- Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
- Slice roast and serve alongside vegetables and gravy.
- For smaller roasts or to reduce the sodium content, use only 1/2 of the onion soup mix on the top of the roast.
- The pot roast can also be shredded. Using two forks, shred the meat and remove any lingering globs of fat. Serve over the vegetables and cover with gravy.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 983 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Really liked this one! Only changes I made were about a quarter cup of water in the soup before cooking and then 2 tbsp flour after before whisking the gravy. A definite hit over here!
This was a great recipe! I added 2 cloves of garlic, used 1 c. of red wine + 1 c. beef broth instead of just the beef broth… didnt’ have time so did 2 hours on high and 3 hours on low. Let it rest for 10 minutes. Awesome!
This recipe was perfect the way it was. My family all loved it.
I made this exactly as written as you cannot honestly rate a recipe if you change it. Having said that, i wish I had followed my instincts and left the soup out. The met was tender and flavor was good but the vegetables were so coated in the heavy gravy it might as well have been stew, which was not my aim. My family liked it well enough but I was disappointed.
This turned out amazing. Definitely will be cooking it again.
DELICIOUS!! Did 5 1″ chops and subbed chicken broth for the wine (cuz I drank it all the day before) and added a tsp of thyme to the mushroom mixture. Browned the chops really well and baked 25 minutes then added the sauce and baked for another 20-25 minutes. Made mashed potatoes and mixed vegetables and every scrap was eaten. This is my new go to! Thank u for a fabulous recipe
This came out fantastic for such an easy recipe. I will definitely be making this again.
My family loved the deep flavors and veggies. Gravy was perfection but I didn’t have cream of celery soup so I used cream of mushroom soup, I believe the results were the same. Fork tender pot roast and veggies.
My family loved the deep flavors and veggies. Gravy was perfection but I didn’t have cream of celery soup so I used cream of mushroom soup, I believe the results were the same. Fork tender pot roast and veggies.
Very simple recipe to do. Delicious, after cooking all day!
Awesome. It’s a keeper.
Wow! Just wow! Best roast beef ever. I followed the recipe as written except like some others, took out the potatoes and made mashed potatoes on the side instead. Just a preference. The gravy is amazing I will definitely make this again as it will be requested again, I’m sure. Family loved it.
This was super – easy and unstressed… A great Christmas dinner it was and I had time to entertain guests and prepare other dishes as it cooked in my slow cooker!… I definitely will be doing this again!
This was outstanding! I made the recipe as written. After 8 hours, the meat was practically falling apart.
This recipe was 5+ stars!! I used a 3.5 pound chuck roast followed the recipe and used Campbell’s Healthy Choice Cream of Mushroom rather than celery and added 2-gloves of Garlic. Due to time, I cooked it for 3 hours on High and 3 hours on Low. The meat was so tender it literally feel apart. The next time I will increase the veggies. It was a fabulous meal to celebrate Veteran’s Day ???? and my husband loved it and can’t wait for leftovers!!
YUMMY!!! Used cream of mushroom instead of cream of celery and served it over a bed of rice… definitely will be using this one again
I pre seasoned my roast with sea salt, Applewood rub, and onion powder. I also added chopped celery to the veggies, and put about a 1/2c of beef broth in the slow cooker.
Very good Made no changes will make again the beef was so tender
Bought cream of mushroom soup by mistake and this was still delicious. Easy to make and super tender. A must do again.
The meat and gravy were so yummy! Nobody in our family cared for the potatoes. Next time, we will try leaving the potatoes out and make mashed potatoes instead.
This gets 5 stars because my husband really liked it and kept saying what a great dinner it was. I thought it was salty, which would be hard to rectify since I did not add any, and the gravy was rather thick. I will make it again and alter it slightly to suit us both. Thanks for the recipe.