Slow Cooker Savory Pot Roast

Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.

Recipe from Campbell's
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
8 hrs 10 mins
by 38  people
add your rating
add a comment
Ingredients
  • 1  10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1  1  ounce envelope dry onion soup and recipe mix
  • 6   small red potatoes, cut in half
  • 6   medium carrots, cut into 2-inch pieces (about 3 cups)
  • 1   boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)
Related Video
How to Cook a Pot Roast in the Oven

Knowing how to cook a pot roast in the oven lets you spend more with your family during a Sunday supper, and less time in the kitchen.

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.
Comments
Back to Top