Campbells Slow Cooker Savory Pot Roast Recipes

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST

Steps:

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

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

Steps:

• Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
• Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
• Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
• Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

CAMPBELL'S ULTIMATE SLOW-COOKED POT ROAST RECIPE - (4.1/5)

Steps:

• 1 Season the beef with the salt and black pepper. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. 3 Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender. Remove the beef from the cooker, cover and keep warm. Remove and discard the bay leaves, rosemary and thyme. 4 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Serve with the beef.

SLOW COOKER SAVORY POT ROAST

Steps:

• Stir soup, onion soup mix, potatoes and carrots in 4 1/2-quart slow cooker. Add beef and turn to coat.
• Cover and cook on LOW 8-9 hours or on high 4-5 hours or until beef is fork tender.

CAMPBELL'S SAVORY POT ROAST

Steps:

• 1. In dutch oven over medium-high heat, heat oil. Sear roast on all sides until well-browned. Pour off fat.
• 2. Add mushroom soup, 1 cup of the water, and the soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.
• 3. Add potatoes and carrots, cover and cook for 1 more hour or until roast is done (150 - 160 degrees. Roast continues to cook after heat is shut off.)
• 4. Remove roast and vegetables to serving platter. Mix the flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve this gravy with the roast and vegetables.