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Slow Cooker Savoury Pot Roast Recipe
Ingredients
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
- 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
- 3 cups (750 mL) halved small red potatoes
- 2 cups (500 mL) carrots cut into 1" (2.5 cm) pieces
- 2 cups (500 mL) celery cut into 1" (2.5 cm) pieces
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tbsp (15 mL) chopped fresh thyme leaves
- 3 lb (1.36 kg) beef cross rib
| PREP TIME 10m |
COOK TIME 5h |
TOTAL TIME 5h10m |
YIELD 10 servings |
|---|
Instructions
- Combine soup,broth,potatoes,carrots,celery and seasonings in large bowl.
- Place beef roast into 4½ qt (4.5 L) slow cooker. Place vegetable mixture around roast and pour soup mixture over roast and vegetables.
- Cover and cook on HIGH for 5 to 6 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender.
Recipe tips
*Or on LOW for 7 to 8 hours.
A recipe from campbells
2018-05-16
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