Slow Cooker Savory Pot Roast

2 Reviews
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Yield
6 servings
December 2008

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots and potatoes.

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 pouch (2 ounces) dry onion soup & recipe mix
  • 6 small red potatoes, cut in half
  • 6 medium carrots, cut into 2-inch pieces (about 3 cups)
  • 3- to 3 1/2- pound boneless beef bottom round roasts or chuck pot roast

How to Make It

Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

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Ratings & Reviews

oscotty78's Review

oscotty78
July 10, 2009
turned out to be very good. very tender, moist and tasty. I subbed the mushroom soup for the roasted garlic and mushroom. i also used some adobo. And I dipped some biscuits in the gravy. Oh Yeah. its more of an everyday meal for me.

Renee86's Review

Renee86
April 15, 2009
I made this for my boyfriend & company and it was a huge hit! I had a busy day & it was so fast & easy to prep & put in slow cooker. I followed the instructions exactly & it turned out awesome, very flavourful! I served cesar salad & cheese biscuits with it. If your gonna try this dish, make sure you have a large enough crock pot!
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