Slow Cooker Wonderful Pot Roast
Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
serves
6
people
Ingredients
cost per recipe: $23.97
The price is determined by the national average.
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2
tablespoons vegetable oil
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2 1/2
pounds boneless beef chuck roast
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6
small red potato
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3
medium carrot, peeled and cut into 1-inch pieces (about 1 1/2 cups)
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2
medium onion, cut in quarters
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2
stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
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1
can Campbell's® Condensed Beefy Mushroom Soup
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1
can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
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2 2/3
cups water
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1
dash ground black pepper
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1
dash dried tarragon leaves
How to Make It
Step 1
Heat the oil in a 10-inch skillet. Add the beef and cook until well browned on all sides.
Step 2
Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow cooker. Top with the beef. Stir the soup, consommé and water in a small bowl. Pour the soup mixture over all.
Step 3
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender. Season with the black pepper and tarragon.
Recipe Tips
- * Or on HIGH for 5 to 6 hours.
