Source:
Campbell's Recipes
Tagged With:
6 servings
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Slow Cooker Savory Pot Roast
Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done! |
Rating:
Rate This Recipe |
Serves:
6 servings
Prep Time:
10 minutes
Cook Time:
480 minutes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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1 envelope (about 1 ounce) dry onion soup and recipe mix
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6 small red potato, cut in half
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6 medium carrots, cut into 2-inch pieces (about 3 cups)
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1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)
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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.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Notes:
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
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