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Source: Campbell's Recipes
Tagged With: 6 servings
Wonderful Pot Roast
Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
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Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 610 minutes
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2 tablespoons Vegetable Oil
1 boneless beef chuck roast (2 1/2 to 3 pounds)
6 small red potato
3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)
2 medium onion, cut into quarters
2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Beefy Mushroom Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
2 soup cans water
Ground black pepper and dried tarragon leaves




Heat the oil in a 10-inch skillet.  Add the beef and cook until well browned on all sides.

Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow cooker.  Top with the beef.  Stir the soup, consommé and water in a small bowl.  Pour the soup mixture over all.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender.  Season with the black pepper and tarragon.
* Or on HIGH for 5 to 6 hours.


Notes:
Nutritional Values per Serving using Campbell's Beefy Mushroom Soup: Calories 344, Total Fat 12g, Saturated Fat 3g, Cholesterol 84mg, Sodium 774mg, Total Carbohydrate 23g, Dietary Fiber 4g, Protein 32g, Vitamin A 103%DV, Vitamin C 10%DV, Calcium 4%DV, Iron 22%DV

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