SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Slow Cooker Savory Pot Roast

November 2009
Slow Cooker Savory Pot Roast

by 124 people

add your rating

Add a comment

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

Makes: 6 servings

Prep: 10 mins

Cook: 8 hrs

  • 1 10 3/4 ounce can  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 3 - 3 1/2 pound boneless beef bottom round roast or chuck pot roast
  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.*Or on HIGH for 4 to 5 hours.
Tip Serving Suggestion:
  • Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.