Slow Cooker Savory Pot Roast
Recipe from
Campbell's
Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.
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Ingredients
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)see savings
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1envelope (about 1 ounce) dry onion soup and recipe mixsee savings
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6small red potatoes, cut in halfsee savings
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6medium carrots, cut into 2-inch pieces (about 3 cups)see savings
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1boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)see savings
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Directions
1.
Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
3.
*Or on HIGH for 4 to 5 hours.
4.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
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