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Easy Slow Cooker Savory Pot Roast

Easy Slow Cooker Savory Pot Roast

4.3 109

The slow cooker is the perfect way to cook this Savory Pot Roast recipe.  Combining the roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Cream of mushroom soup provides the base for what turns into a rich and flavorful gravy.  Put it together in the morning, and when it's time for dinner simply remove and slice the roast, then arrange the sliced roast alongside the potatoes and carrots and serve with the delicious gravy! 

serves 6 people

Ingredients

cost per recipe: $23.65

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    envelope (about 1 ounce) dry onion recipe soup & dip mix

  • 6

    medium red potato (about 2 3/4 pounds), cut in half

  • 3

    cups baby-cut carrots or 2-inch pieces peeled carrots

  • 3

    pounds boneless beef chuck roast (1 roast)

view nutrition info

How to Make It

Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Season the beef as desired.  Add the beef to the cooker and turn to coat. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.  Serve sprinkled with fresh chopped parsley, if desired.
Step 1

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

Step 2

Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.  Serve sprinkled with fresh chopped parsley, if desired.

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(110)
  • Wade S.

    December 11, 2016

    So Simple

    This recipe is so simple and tastes so good. I make it all the time.

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  • Nicola L.

    November 19, 2019

    Inspired to cook once again !!!

    How inspiring !!! Just from soups you already have in the cupboards I m in awe right now!!! I still need to do a food shop first to make sure I have everything i need !!! Much love !!!

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  • Holly R.

    May 10, 2019

    Amazing

    I did a pork butt roast, not really a fan of Chuck so I'm trying a London broil with regular potatoes and cream of mushroom soup. Next time I'll try too substitute for cream of celery :) thank you!!

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  • Crystal B.

    January 28, 2019

    Easy

    I subsitute a pork roast sometimes. It's just as good. Also try a different cream soup.

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    (0) (0)
  • Janis H.

    January 3, 2019

    Willow

    My family loves this roast. I add my vegetables half way into cooking. Add some steamed broccoli, yeast rolls, perfect dinner!

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