Slow Cooker Pot Roast

Ingredients:

• 1 large flank steak (about 1.3 kg)
• 1 large onion, chopped
• 2 tsp steak seasoning
• 1 packet (28.3 g) of dry onion soup mix or 3 Maggi bouillon cubes
• 1 can (400 g) Italian-style stewed tomatoes
• 3 stalks celery, cut into 2.5cm pieces.
• 1 can (300 g) of concentrated creamy celery soup

Preparation:

1. Place the onion in the bottom of a 5-quart slow cooker. Rub the steak seasoning and place on the onion. Sprinkle with dry seasoning and pour in the tomatoes along with the liquid. Cover and cook on low heat for 8 hours (overnight).
2. In the morning, mix fresh celery with creamy celery soupAdd the mixture to the slow cooker. Cover and continue cooking for another 8 hours. Serve the meat hot with the gravy.