Ingredients Jump to Instructions ↓

  1. Ingredients 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 potatoes, 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)

Instructions Jump to Ingredients ↑

  1. Directions 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. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.


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