Yankee Pot Roast

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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


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.

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