via: Best of Bridge


  • Recipe via: Best of Bridge
  • 1 boneless beef pot roast, chuck, 1 blade or cross rib (3 to 4 lbs/1.5 to 2 kg)
  • 1 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 large carrots, cut into chunks
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1⁄2 tsp dried thyme
  • 1⁄2 tsp cracked black peppercorns
  • 2 tbsp all-purpose flour
  • 1 can (10 oz/284 ml) condensed tomato soup
  • 125 ml ready-to-use beef broth
  • 2 tbsp packed brown sugar (optional)
  • 2 tbsp balsamic or red wine vinegar (optional)
  • 1 tbsp Worcestershire sauce


  1. Pat roast dry with paper towel. In a skillet, heat oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 10 minutes. Transfer to a large (minimum 5-quart) slow cooker. Reduce stovetop heat to medium. Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, mustard, thyme and peppercorns and cook, stirring, for 1 minute. Sprinkle with flour and stir. Add tomato soup and broth and cook, stirring, until thickened. Pour mixture over roast, cover and cook on Low for 8 hours or on High for 4 hours, until meat is very tender. Remove roast from slow cooker and place on serving platter. Stir brown sugar (if using), vinegar (if using) and Worcestershire sauce into pan juices. Pour sauce over roast or serve in a separate sauceboat. Serve piping hot.
  2. Serves 6 to 8.
  3. Tip: There is no added salt in this recipe because the tomato soup is fairly high in sodium. Taste the sauce once it is assembled and adjust the seasoning to suit your taste

recipe credit:  Best Of Bridge