Celery Soup Pot Roast

A hearty, comforting pot roast slow-cooked with creamy celery soup for tender meat and rich flavor.

 Ingredients

• 1.5–2 kg (3–4 lb) beef chuck roast
• 2 cans (10.5 oz each) condensed cream of celery soup
• 1 cup beef broth
• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 potatoes, cut into large pieces
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp black pepper
• ½ tsp salt (or to taste)

 Instructions

1. Place the sliced onion in the bottom of a slow cooker.
2. Add the carrots and potatoes around the edges.
3. Season the roast with salt, pepper, and thyme, then place it on top of the vegetables.
4. In a bowl, whisk together the cream of celery soup, beef broth, and garlic.
5. Pour the mixture over the roast.
6. Cover and cook:
   • Low: 8–10 hours
   • High: 4–6 hours
7. When the meat is fork-tender, shred or slice it and serve with the vegetables and gravy.

 Serving Suggestions

• Serve with crusty bread or dinner rolls.
• Spoon extra celery gravy over mashed potatoes or rice.
• Garnish with fresh parsley for added color and flavor.

Prep Time: 15 minutes
Cook Time: 8–10 hours
Servings: 6–8

Tender beef, flavorful vegetables, and creamy celery gravy make this a perfect family comfort meal.