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.
Ingredients
2 tablespoons vegetable oil
2.5 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
2.667 cups water
1 dash ground black pepper
1 dash dried tarragon leaves
2.5 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
2.667 cups water
1 dash ground black pepper
1 dash dried tarragon leaves
Instructions
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.
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.
Slow Cooker Wonderful Pot Roast
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Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
Instructions
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.
Ingredients
2 tablespoons vegetable oil2.5 pounds boneless beef chuck roast6 small red potato3 medium carrot, peeled and cut into 1-inch pieces (about 1 1/2 cups)2 medium onion, cut in quarters2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme2.667 cups water1 dash ground black pepper1 dash dried tarragon leaves
