Slow Cooker Pot Roast

Another word for this dish is called "EASY." Maybe even beyond easy. I am posting this for any beginner cooks out there who happen to stumble upon this food blog. Or for those of you who need a break from cooking where anything more than adding things to a pot is more than you want to do right now. I do like to brown the meat first in some olive oil but you don't have to. Anyhow, here is the simplest dish you will ever make and it is also tasty too. This of course, comes from Campbell's Kitchens. In the original recipe you can add potatoes and carrots to your slow cooker also but I don't care for that. I like mashed potatoes with this and I like my carrots to have a slight crunch. They do come out very soft if you add them to the slow cooker. I also like to add 1/4 to 1/2 cup of red wine. It just gives it a little something extra.

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom soup (regular, 98% fat free, 25% less Sodium or Healthy Request)

1 pouch (2 oz) dry onion soup & recipe mix

6 small red potatoes, halved (I omitted this)

6 medium carrots, cut into 2" pieces (I omitted this)

3 to 3 1/2 lb boneless beef bottom round roast or chuck pot roast

Stir soup, onion soup mix (and wine if you are using it) potatoes and carrots in 4 1/2 qt slow cooker. Add beef and turn to coat. Cover and cook on LOW 8 or 9 hours (or HIGH 4 to 5 hours) or until beef is fork tender.