The slow cooker is the perfect way to cook this pot roast recipe. Combining the roast with flavorful vegetables and a few on-hand ingredients yields a delicious slow cooker pot roast. 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!
cost per recipe: $23.65
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
envelope (about 1 ounce) dry onion recipe soup & dip mix
medium red potato (about 2 3/4 pounds), cut in half
cups baby-cut carrots or 2-inch pieces peeled carrots
pounds boneless beef chuck roast (1 roast)
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.