Lunch: Slow Cooker Savory Pot Roast

Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.

Ingredients

1 can Campbell's® Condensed Cream of Mushroom Soup
1 envelope dry onion soup and recipe mix
6 small red potatoes
6 medium carrots
1 boneless beef bottom round roast

Instructions

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. Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 493, Total Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 1104mg, Total Carbohydrate 52g, Dietary Fiber 7g, Protein 44g, Vitamin A 204%DV, Vitamin C 38%DV, Calcium 6%DV, Iron 34%DV

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