Campbell's Slow Cooker Savory Pot Roast

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Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
• 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast
• 1 1/2 cups of sliced mushrooms
  

Directions

1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Faster results: on HIGH for 4 to 5 hours

NOTES: I found this recipe on the side of my cream of mushroom can, and I thought it sounded good for an alternative Easter fest. Unfortunately my crock pot was too small for the amount of meat, SO i ended up baking in the oven all the above ingredients together in a pan covered with foil. I had the oven on 350 degrees and cooked it for 2 hours. It tasted great! Oh and i actually added the sliced mushrooms so you'd just mix that in when you do the potatoes and carrots. Enjoy!