Slow Cooker Savoury Pot Roast

Products you'll need:

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

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

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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Ingredients

  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 3 cups (750 mL) halved small red potatoes
  • 2 cups (500 mL) carrots cut into 1" (2.5 cm) pieces
  • 2 cups (500 mL) celery cut into 1" (2.5 cm) pieces
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tbsp (15 mL) chopped fresh thyme leaves
  • 3 lb (1.36 kg) beef cross rib

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.

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    February 11, 2015

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    August 14, 2013

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  • lisa s.

    December 31, 2009

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  • Carol G.

    June 19, 2009

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 230
Fat 6 g
Saturated Fat 2.5 g
Cholesterol 65 mg
Sodium 310 mg
Carbohydrate 13 g
Dietary Fibre 1 g
Protein 29 g
Calcium 2 %DV
  • One serving of vegetables
  • Excellent source of protein

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