Slow Cooker Savory Pot Roast
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 8 hours
Serves: 6
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.
TIP Time-Saving: This recipe may also be cooked 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.
Nutrition Information:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 390, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 826mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 41g, Vitamin A 204%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 28%DV
Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 378, Total Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 727mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 42g, Vitamin A 204%DV, Vitamin C 9%DV, Calcium 4%DV, Iron 28%DV