Slow Cooker Savory Pot Roast
From mystic_river1 17 years ago
- 480 minutes to make
- Serves 4
What could be better than coming in from the cold and being greeted by the aromas of this slow-cooker dinner. Serve wirh a baby greens salad with oil vinegar , grated cheese and Italian bread or French baquette.
Ingredients
- 1 can (10 3/4 ounces) Campbell's® condensed cream of mushroom soup (Regular, 98% Fat Free or 25% Less Sodium) shopping list
- 1 pouch (2 ounces) Campbell's® Dry onion soup & Recipe Mix shopping list
- 6 medium potatoes, cut into quarters (about 6 cups) shopping list
- 6 medium carrots, cut into 2-inch pieces (about 3 cups) shopping list
- 3 1/2- to 4-pound boneless beef bottom round roasts or chuck pot roast shopping list
- chopped jalepenos optional shopping list
- garlic cloves optional shopping list
How to make it
- Stir the mushroom soup, onion soup mix, potatoes and carrots in a 3 1/2-quart slow cooker. Add the beef and turn to coat.Add wine.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Add peas last 5 minutes.
- *Or on HIGH for 4 to 5 hours.
The Rating
Reviewed by 2 people-
I've made this recipe numerous times and it is one of the best and easiest recipes for the crockpot ever. The combination of the two soups (dried and canned) plus the juice from the cooking meat makes the best gravy ever. Great post!! Thanks... =)
lunasea
in Orlando loved it
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" It was excellent "