Categories: Made

Ingredients

• 3 Tbsp flour
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• 1 tsp kosher salt
• 1/4 tsp pepper
• 3-4 pound boneless beef chuck roast
• 1-2 Tbsp canola oil
• 2 stalks of celery
• 4 carrots
• 1 (10.5oz) can Campbell's condensed french onion soup

Directions

1. In a small bowl, combine the flour salt and pepper.

2. Trim any large pieces of fat on the roast and coat with the flour mixture.

3. Heat the oil in a large skillet and sear meat over medium high heat. You want a nice brown color on each side of the roast. Add more oil and lower heat if needed.

4. Remove from heat and set aside.

5. Add the carrots and celery to the bottom of the crock pot. Cut into pieces if need to fit in the bottom of your crock pot. (I have an oval crock pot so it wasn’t necessary to cut the celery and carrots.)

6. Pour the soup into the bottom of the crock pot along with ½ can of water.

7. Place roast in the crock pot on top of the vegetables. Cook on low for 10 hours.

8. Slice or shred roast removing and big pieces of fat. Serve with some of the juice remaining in the pot or use the juice to make gravy and serve with the roast.

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