Savory Pot Roast



1 can (10 3/4 ounces) Campbell'sŪ Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

1. Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. 3*Or on HIGH for 4 to 5 hours.

Hint: If you want thicker gravy, you can mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Remove the beef and vegetables from the cooker and stir the flour mixture into the cooker. Cover and cook on high for 10 minutes or until the mixture boils and thickens.

Yields: 4-6 servings