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Minnesota State University, Mankato
Minnesota State University, Mankato

Cookbook - Main Dishes

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Beef Pot Roast with Vegetables - Crockpot meal

  • 3lbs beef chuck pot roast*
  • 2 dried bay leaves
  • 2 medium stalks celery, chopped
  • 6 small red potatoes, cut in fourths
  • 1 cup baby cut carrots
  • 1 jar mushrooms, drained (or use one container fresh)
  • 1 can cream mushroom soup*
  • 2 tbsp chili sauce
  • 1/2 pkg beefy onion soup mix (1 envelope)*


  1. Place beef in slow cooker. Arrange bay leaves on top of beef. Arrange celery, potatoes, carrots and mushrooms around beef.
  2. Top beef with cream of mushroom soup, chili sauce and beefy onion soup mix (dry).
  3. Cover and cook on low heat setting for 9 to 10 hours or until tender. Discard bay leaves.

*If you want an extra-lean beef, try eye of round roast, top round steak, mock tender steak, bottom round roast or top sirloin steak. For a 3.5 oz serving, those cuts contain 5 g total fat, 2 g sat fat and 95 mg cholesterol. Chuck roast (3.5oz serving) contains 10 g total fat, 4.5 g sat fat and 95 mg cholesterol.

*Try a reduced-fat cream soup or use a mushroom dry soup mix blended with skim milk. Try a reduced-fat or light onion soup mix.