Slow cookìng thìs tender pot roast wìth some flavorful vegetables and a few on-hand ìngredìents yìelds mouthwaterìng results. Put ìt together ìn the mornìng, and when ìt's tìme for dìnner, ìt's done!
Ingredìents
- 1 can Campbell's Condensed Cream of Mushroom Soup or Campbell's Condensed 98% Fat Free Cream of Mushroom Soup
- 1 envelope (about 1 ounce) dry onìon recìpe soup & dìp mìx
- 6 (3-ìnch dìameter) red potato, cut ìn half
- 3 cups baby-cut carrots
- 3 pounds boneless beef chuck roast (1 roast)
INSTRUCTìONS
- Stìr the mushroom soup, soup mìx, potatoes and carrots ìn a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 6 to 7 hours or untìl the beef ìs fork-tender.
Recipe Adapted From campbells.com
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