Slow Cooker Savory Pot Roast

Don't worry about dinner - it's been slowly simmering all day, so it's
truly delicious and ready when you are!

Slow Cooker Savory Pot Roast
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 8 hr.

1 can (10 3/4 ounces) Campbell's(R) 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 roast or chuck pot roast

Directions:
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.

Kitchen Clip:
Serve with some Pepperidge Farm(R) Hot & Crusty Rolls to Soak up all the
savory sauce.
Received on Mon Oct 27 23:35:54 2008