Your family is sure to enjoy this moist and tender roast surrounded by fork-tender vegetables and rich gravy!
4-5 large potatoes, cut into eights
2 cups baby carrots, whole
2 celery ribs, sliced
1-( 10-3/4 oz) can cream of mushroom soup
1/4 cup milk
1 envelope onion soup mix
3 to 3 1/2 pound boneless beef chuck roast
1. Place potatoes and carrots in bottom of crock pot. In a small bowl, combine the mushroom soup and milk until smooth. Add onion soup mix and stir until blended. Pour 1/2 the soup mixture over the potatoes and carrots.
2. Place roast on top of vegetables and pour remaining 1/2 of soup mixture over the roast.Cover and cook on Low for 8-9 hours or until beef is fork-tender. Serves 6-8.