This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

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  • Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Tips

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.

Nutrition Facts

683 calories; 33.3 g total fat; 147 mg cholesterol; 1357 mg sodium. 42 g carbohydrates; 50 g protein; Full Nutrition

Reviews (184)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2008
Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make! Read More
(297)

Most helpful critical review

Rating: 3 stars
01/24/2011
Wow... way too salty. Think I'll stick to my crock pot roast with fresh onions and spices without all that salt. And I like salt. Read More
(9)
263 Ratings
  • 5 star values: 171
  • 4 star values: 73
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
12/02/2008
Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make! Read More
(297)
Rating: 5 stars
12/22/2008
Yummy! This was very good and tender (and easy). I added beef broth a large onion some celery and garlic. My family ate this with gusto. Read More
(225)
Rating: 5 stars
01/12/2009
I have been making this exact recipe for years and so did my mom before me. It was a favorite of my brother and I growing up. Althought others have suggested adding some form of liquid to the meat there is no need to do so. As long as you cook on low your meat will come out perfectly tender 6 to 8 hours later. I have cooked smaller roasts for slightly less time and much larger roasts for a few hours longer adding an extra can of soup or the larger roasts. The only change we make is that we don't pour the mixture in then coat the meat with it. We do as follows: 1. Line baking dish with aluminum foil (make it lon enough to wrap around the meat) or one of those reynolds oven bags 2. place the meat in the baking dish 3. spread the cream of mushroom soup over the top of the meat and down the sides 4. sprinkle onion soup mix over top 5. add veggies around meat 6. wrap and tent the meat with the aluminum foil or close the oven bag 7. Cook at 275 for 6 to 8 hours ENJOY!!!! If done correctly the meat comes out so tender it melts in your mouth and it makes its own gravy. My brother and I called this stringy meat when we were little because it literally falls apart and almost looks stringy. Read More
(210)
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Rating: 5 stars
01/29/2009
I have been making this recipe for years. Before bed I prepare it. Line a small roast pan with foli ( enough to cover everything) add your meat potatoes carrots along side of meat. Mix onion soup with cream of mushroom soup and pour over everything In the morning before I go to work I pop it into a 275 degree oven and slow cook for 6-8 hour. When I get home from work make a few rolls and your meal is ready. Perfect gravy perfect meat & veggies. Simple and easy. Great to make a beef pot pie with any leftovers just slice everything and add to pastry.Bake at 400 for 20-30 minutes. Read More
(99)
Rating: 5 stars
01/08/2009
My kids LOVED this recipe! And believe me they are not easy to please. I added two cans of the mushroom soup because one did not even coat the meat. I also only cooked on low for 6 hours because it was cooked by then. If I had cooked the full 8 hours it would have been overcooked. Will definitely make this again! Read More
(80)
Rating: 5 stars
01/29/2009
I'M A FIRST TIMER AND SURPRISED MYSELF WHEN I MADE THIS IN MY NEW SLOW COOKER. MEAT CAME OUT FORK TENDER ALSO ADDED AN YELLOW ONOIN FOR FLAVOR.WILL USE THIS RECIPE AGAIN. Read More
(50)
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Rating: 4 stars
10/09/2009
For those of you who read Cooks Magazine it's a mistake to include the vegetables with the beef in a slow cooker recipe. They end up as mush after a 5-8 hour cycle. The solution is to toss the veggies in a little olive olive with herbs and fresh garlic. Put them in a foil package on top of the beef. This prevents them from becoming soft which would normally happen if they soaked in the juices from the beef. In other words perfect roast and veggies! Read More
(37)
Rating: 4 stars
01/05/2009
Personally a bit salty for my taste so I may consider adding 1/2 or 3/4 of the onion mix pouch next time. Otherwise it made a great tender pot roast - didn't even really need a knife because it was just breaking apart (that's a good thing!) Read More
(28)
Rating: 5 stars
12/21/2008
very good but i added celery and some water to the recipe; turned out fantastic Read More
(25)
Rating: 3 stars
01/24/2011
Wow... way too salty. Think I'll stick to my crock pot roast with fresh onions and spices without all that salt. And I like salt. Read More
(9)