Prep time
10 MIN
Total time
5 H 10 MIN
Serves
10

Ingredients

Directions

  1. Combine soup,broth,potatoes,carrots,celery and seasonings in large bowl.
  2. Place beef roast into 4½ qt (4.5 L) slow cooker. Place vegetable mixture around roast and pour soup mixture over roast and vegetables.
  3. 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.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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