These last few weeks have been challenging. We are isolated and some of us are juggling the being a parent, a child, a teacher, a caregiver, our careers and it’s absolutely okay to feel overwhelmed by it all.
I’m trying to take care of my loved ones and myself the way I know best – food.
I hope this recipe can make at least one of your meal preparations easier.
Be kind to yourselves and be patient. We will see the sun again.
With love,
-S-
Servings: 8
Calories: 580kcal
Equipment
- 6 quart slow cooker
Ingredients
- 1 tbsp low sodium soy sauce
- 1 tbsp coarse mustard
- 1 tbsp balsamic vinegar
- 1/2 cup apple juice
- 1 15 oz can tomato sauce
- 1 10.5 oz can Campbell's Healthy Request Cream of Mushroom Soup
- 6 red skinned potatoes scrubbed and quartered
- 4 carrots medium, peeled and cut into thick slices
- 2 celery stalks medium, washed and cut into wedges
- 1 yellow onion peeled and cut into thick slices
- 4 pound chuck roast
- salt
- pepper
- 1 tbsp olive oil
- 1 pack Lipton Onion Soup
Instructions
- Scrub potatoes and quarter
- Peel and cut carrots
- Peel and slice onion
- Wash and cut celery
- Season meat with salt and pepper
- Heat oil in heavy bottomed pan. Sear on high heat, browning on all sides
- Line the bottom of the slow cooker with celery, potatoes, onions and carrots
- In a bowl, mix soup, tomato sauce, Lipton onion soup mix, soy sauce, balsamic vinegar, mustard and apple juice
- Add the browned meat, fat side up to the slow cooker
- Pour soup mixture over meat and put on lid
- Cook on low heat in Crock Pot for 5-6 hours
- Carve meat. Put in center of platter. Surround with vegetables.
Video
Nutrition
Calories: 580kcal | Carbohydrates: 35g | Protein: 48g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 727mg | Potassium: 1649mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5136IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 6mg
Tried this recipe?Let us know how it was!