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.



by 34  people


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Servings: 6
Prep Time: 10 mins
Total Time: 8 hrs 10 mins
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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)
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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