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
Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
Directions
Print
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 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
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