Recipe of the Week 2/13/09

I try to utilize my crock pot as much as possible - so when i saw this recipe in a magazine I had to try it and it's really good. I add a few ingredients to mine, so the listed recipe looks a little different than the original I got from Campbell's Soup. It's a great one for cold, rainy days and makes the whole house smell amazing!

Slow Cooker Savory Pot Roast

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pouch (2 ounces) dry onion soup & recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast

4 stalks of celery cut into 2 in. pieces

4 Tbsp. of chopped fresh parsley

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

Add parsley in the last 20 minutes of cooking
*Or on HIGH for 4 to 5 hours.

Recipe collected from Campbell's Kitchen, for original recipe click here.