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Source: Campbell's Recipes
Tagged With: 6 servings
Slow Cooker Pot Roast
You won't believe how tender this pot roast becomes after it slow cooks with colorful vegetables and a secret ingredient - dry onion soup mix.  Give it a try...it's scrumptious.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 480 minutes
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1 Reynolds® Slow Cooker Liner
1/4 cup water
4 medium red potato, cut in quarters
1 medium onion, cut in quarters
1 bag (16 ounces) fresh whole baby carrots
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1 boneless beef chuck pot roast (2 1/2 to 3 pounds)




Place the slow cooker liner into a 5-quart slow cooker according to the liner package directions.

Stir the water, potatoes, onion, carrots and soup mix in the cooker.  Season the beef with the black pepper and thyme.  Place the beef into the cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender and the vegetables are tender.
*Or on HIGH for 5 to 6 hours.



Notes:
Nutritional Values per Serving using Campbell's Onion Soup Mix: Calories 318, Total Fat 7g, Saturated Fat 3g, Cholesterol 82mg, Sodium 580mg, Total Carbohydrate 33g, Dietary Fiber 5g, Protein 30g, Vitamin A 209%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 27%DV

Tips:
Tip: Do not use the liner to lift the food out of the cooker.  Make sure that the cooker is cool before removing and discarding the liner.




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