Tuesday, December 16, 2008

Slow Cooker Savory Pot Roast

Here is another recipe for sharing! I LOVE the Campbell's soup recipes because they're so EASY!

From: Campbell's Kitchen
Prep: 10 minutesCook: 8 hours
Serves: 6
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
1 package of baby carrots
3 celery stalks cut into pieces
3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast

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 5 to 6 hours.

For lots of gravy and to keep the roast from drying out, add a few ice cubes on top before starting the crock pot. Enjoy!

1 comment:

Margo said...

Thanks! I really love Campbell's too. I've got a Campbell's cookbook that I use all the time.