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: $23.00
The price is determined by the national average.
-
2
tablespoons vegetable oil
-
2 1/2
pounds boneless beef chuck roast
-
6
small red potato
-
3
medium carrot, peeled and cut into 1-inch pieces (about 1 1/2 cups)
-
2
medium onion, cut in quarters
-
2
stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
-
1
can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup
-
1
can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
-
2 2/3
cups water
-
1
dash ground black pepper
-
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.
