Pot Roasted Beef with Sweet Potatoes and Celery
By Deen Brothers
- Servings: 4 to 6
- 2 tablespoons vegetable oil
- 1 3-pound beef chuck roast
- Salt and freshly ground black pepper
- 1 10.75-ounce can condensed cream of mushroom soup
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup water
- 1 medium onion
- 1 pound sweet potatoes
- 3 large stalks celery
Position oven rack in the bottom third of the oven. Preheat oven to 325°F.
In a large Dutch oven, heat the oil over medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides in the oil.
Pour the soup, chicken broth, wine, and water over the roast; add the onion and stir. Cover the pot with a tight-fitting lid and transfer to the oven. Braise roast about 2 1/2 hours or until tender, turning roast occasionally. Add the sweet potatoes and celery; cover and continue to cook about 45 minutes more or until the vegetables are tender.