- 1 (2 pound) boneless beef chuck roast
- 1 tablespoon olive oil
- 3 potatoes, peeled and cut into 1-inch cubes
- 1 cup baby carrots
- 1 1/2 cups green beans, sliced diagonally (also known as "Frenched")
- 1 (10.75 ounce) can cream of mushroom soup
- 2/3 cup water
- 1 (1 ounce) package dry onion soup mix
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
04/04/2018
recipepes.com
Slow Cooker Roast, recipe
PT15M
PT1H
5
455 calories
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