Slow Cooker Savory Pot Roast

Source: Campbell’s Kitchen

Yield: 4 servings


  • 10-3/4 ounce can condensed cream of mushroom soup: 1 Each
  • 2-ounce pouch dry onion soup and recipe mix: 1 Each
  • Small red potatoes, cut in half: 6 Each
  • Medium carrots, cut into 2-inch pieces; about 3 cups: 6 Each
  • Boneless beef bottom round roast or chuck pot roast: 3 Pounds
  • =Instructions=

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, on high for 4 to 5 hours; or until the beef is fork-tender.