Slow Cooker Savory Pot Roast
Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.
6 ServingsPrep: 10 min. Cook: 8 hours
Ingredients
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 envelope (about 1 ounce) 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
- Stir the mushroom soup, 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. Yield: 6 servings.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Nutrition Facts:Nutrition Information
Using Campbell's® Condensed Cream of Mushroom Soup: Calories 505, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 1202mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A 204%DV, Vitamin C 38%DV, Calcium 5%DV, Iron 34%DV
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 493, Total Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 1104mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g,