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  • 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

  2. 1 pouch (2 ounces) dry onion soup & recipe mix

  3. 6 small red potatoes, cut in half

  4. 6 medium carrots, cut into 2-inch pieces (about 3 cups)

  5. 3- to 3 1/2- pound boneless beef bottom round roasts or chuck pot roast

Instructions Jump to Ingredients ↑

  1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

  3. *Or on HIGH for 4 to 5 hours.

  4. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

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