Name: 慢煮鍋燜牛肉原件燉
Cook time: 480 min
Total time: 480 min
Yield: 2 servings
Cuisine: Western
Ingredients: London Broil 無骨上圓牛扒（極瘦）; Campbell's 蘑菇湯 1 罐，加一罐清水; 牛肉燉肉調味包 1 包（1.5 安士）; 洋蔥 2 個，切四份; 蒜頭 5 瓣，切片; 嫩紅蘿蔔 1 小包; 芹菜梗連葉 2 條，粗切; 細薯仔 6 個，切塊

Crockpot Pot Roast, Whole Beef Stew

Ingredients

One London Broil or Top Boneless Round Roast (very lean), costing about $11.80

1 can Campbell's Mushroom Soup, plus an additional can of water

1.5-ounce package of beef stew seasoning mix

2 onions, quartered

5 cloves garlic, sliced

1 small package of baby carrots

2 stalks celery with greens, roughly chopped

6 small potatoes, cut into quarters or thirds, then halved

Instructions

01

Pour the can of mushroom soup, the can of water, and the beef stew seasoning mix into the bottom of your crockpot. Stir these ingredients together until well combined.

02

Carefully place the beef roast into the crockpot. Arrange and layer all the made vegetables—onions, celery, garlic, carrots, and potatoes—on top of and around the roast, wedging them in where they fit.

03

Cook the pot roast in the crockpot for 8 hours or more.

慢煮鍋燜牛肉原件燉