Slow Cooker Savory Pot Roast

By Tonya_Speed

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)

Details

Servings 6
Adapted from campbellkitchen.com

Preparation

Step 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.
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.