Slow Cooker Savory Pot Roast Yield: 6 servings 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken/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 roasts or chuck pot roast or even deer roast
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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
