Saturday, April 11, 2009

Slow Cooker Savory Pot Roast


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.

Yield
6 servings
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


Preparation
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.

source:myrecipes.com
recipes by:Campbell's Kitchen

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