Cook Time: 9 hours
Total Time: 9 hours
Ingredients:
- 1 boneless chuck pot roast, about 3 pounds
- steak seasoning blend or seasoned salt and pepper
- 1 medium onion, sliced
- 8 ounces sliced mushrooms
- 1 can condensed French onion soup, undiluted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 can (14.5 ounces) diced tomatoes
Preparation:
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side. Transfer the roast to the crockery insert of the slow cooker.
In the same skillet, saute the onion and mushrooms over medium heat until the onions are lightly browned. Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and bring to a boil. Pour over the roast in the slow cooker.
Cook on HIGH for 1 hour. Turn to LOW and continue cooking for 7 to 8 hours.
Serves 6 with leftovers.
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