A good roast beef dinner can be made in a slow cooker by adding a beef roast, vegetables and seasonings together and cooking it on low for up to 10 hours. To make a traditional roast beef dinner with Yorkshire pudding, make the Yorkshire pudding separately in the oven.
Place the beef roast into the slow cooker and add 6 red potatoes and two stalks of celery cut into bite-sized pieces. Add 1 cup of baby carrots and 1 4 1/2-ounce can of sliced mushrooms. Sprinkle the top of the roast and vegetables with 1 envelope of dry onion soup mix, 1 can of cream of mushroom soup and 2 tablespoons of chili sauce. Add 2 bay leaves to the slow cooker, cover and cook on low for 10 hours or until the beef and vegetables are tender.
To make the Yorkshire pudding, place 1/4 cup of beef drippings or oil into a 9-inch square baking pan. Heat the oil in the oven at 450 degrees Fahrenheit. While the oil is heating, mix together 1 cup of eggs, 1 cup of flour, 2 eggs and 1/2 teaspoon of salt. Whisk just until blended. Remove the pan from the oven, pour the batter into the pan and return it to the oven. Bake for 18 to 20 minutes or until the Yorkshire Pudding is golden brown. Serve immediately with the beef roast and vegetables.