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Source: Campbell's Recipes
Tagged With: 6 servings
Slow Cooker Savory Pot Roast
Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done!
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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 480 minutes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 small red potato, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)




Stir the mushroom soup, 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.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 390, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 826mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 41g, Vitamin A 204%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 28%DV

Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 378, Total Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 727mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 42g, Vitamin A 204%DV, Vitamin C 9%DV, Calcium 4%DV, Iron 28%DV


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