When the market first opens in June, produce vendors should have potatoes and carrots. Here is a recipe that features both:

2 tablespoons canola oil
3 pounds boneless beef chuck roast
6 carrots, peeled and cut in 2” pieces
1 large onion, peeled and cut into several wedges
1 (8-ounce) package sliced mushrooms, washed
Freshly ground black pepper
1 (10.5-ounce) can cream of celery soup
1 (1.1-ounce) package onion soup mix
1 cup beef broth
¼ cup steak sauce

Heat the oil in a large skillet over medium-high heat. Brown the meat on both sides in the oil. While the meat is browning, prepare the vegetables. Place the meat in a slow cooker that has been sprayed with non-stick spray. Top the meat with the vegetables. Add pepper to taste. In a medium bowl, combine the cream of celery soup, onion soup mix, beef broth and steak sauce. Whisk until well mixed; pour over the meat and vegetables. Cook on high for about 2 hours, then reduce heat to low and cook an additional 4-5 hours. Remove the meat from the slow cooker and cut into 1/2” slices, cutting across the grain of the meat. Serve with the vegetables and gravy.

Note: If you prefer you can choose not to put the potatoes in the slow cooker and make mashed potatoes instead.

Contributed by Gretchen Schulz
Snellville Farmers’ Market Committee