Ingredients:
Makes eight servings
Prep time: 10 minutes
Cooking time: 8-9 hours
1 can (10-3/4 ounces) Campbell’s Cream of Mushroom Soup (Regular, 98 percent Fat Free or 25 percent Less Sodium) 1 pouch (2 ounces) Campbell’s Dry Onion Soup Mix
6 medium potatoes, cut into 1-inch pieces
6 medium carrots, thickly-sliced
3-1/2 –to-4-pound boneless beef bottom round or chuck pot roast

Instructions:
Stir soup, soup mix, potatoes and carrots in 3-1/2-quart slow cooker. Top with roast and turn to coat. Cover and cook on LOW 8-9 hours (or on HIGH 4-5 hours), or until roast is fork-tender.