I really like this recipe. It’s basically the same ingredients as the pot roast recipe in a crock pot that I have used forever but I love cooking it this way because I like having roasted potatoes and carrots.
I added extra cans of soup to this recipe but you don’t really need to unless you want more gravy. I covered it up with foil and baked at low heat at 225 all day long. Later in the evening when we sat down to eat, all the men in the family gobbled it up and went back for seconds. I like that it made about 16 servings because I like to send food home with my parents. Win/win every way you look at it.
- 10 large potatoes diced (I scrubbed the potatoes clean and left the skin on – I may have used 12; I lost count)
- 2 bags of baby carrots, sliced in half (I used one large bag with the larger size of ‘baby’ carrots; did not slice them)
- 2 1/2 lbs stew meat, browned in oil in skillet (I bought the stew meat from Costco; they were large chunks)
- 2 15-oz cans cream of mushroom soup (*I added 2 more cans because I had 3 lbs of meat)
- 2 15-oz cans cream of celery soup
- 2 envelopes of dry Lipton onion soup mix
Put soup in roaster pan. Add meat, carrots and potatoes. Stir to cover the food. Cover with foil and bake at 225 degrees for six hours or until stew meat is tender. I ended up cooking mine about 8 hours. I didn’t take the time to cut up the stew meat into smaller chunks beforehand but they were so tender and came apart easily with a fork. This recipe serves 16. You can halve the recipe and put it all in your crock pot and cook all day on low. To thin the sauce, add beef broth to desired consistency.