Source: dLife

A slow cooked, delicious main dish of beef and onions in a creamy sauce served over steamed broccoli.

Servings

2 lb beef chuck pot roast
1.5 yellow onion , thinly sliced
4.5 oz canned mushroom slices, drained
0.25 tsp black pepper
10.75 oz low sodium cream of mushroom soup
10.75 oz Soup, cream of celery, condensed, canned (low sodium, if available)
8 oz cream cheese , cut up and softened
8 oz sour cream
6 cup steamed broccoli

1 Trim excess fat from meat. Cut meat into 1" pieces.
2 In 3-1/2 or 4 quart slow cooker, place meat and onions. Top with mushrooms. Sprinkle with pepper. Add mushroom and celery soups to slow cooker.
3 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Turn off heat. Stir in cream cheese and sour cream. Cover and let stand for 10 minutes, stir until cheese is melted and sauce is smooth. Serve over hot broccoli. Enjoy!