Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
cost per recipe: $23.00
The price is determined by the national average.
tablespoons vegetable oil
pounds boneless beef chuck roast
small red potato
medium carrot, peeled and cut into 1-inch pieces (about 1 1/2 cups)
medium onion, cut in quarters
stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup
can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
dash ground black pepper
dash dried tarragon leaves
Heat the oil in a 10-inch skillet. Add the beef and cook until well browned on all sides.
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.
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.