Pot Roast - Slow Cooker

Serves 4 to 6.

  • 3-pound piece of beef for pot roast
  • Coarse salt and freshly ground pepper
  • 4 carrots, peeled and cut into 3-inch lengths
  • 4 medium Yukon gold or white potatoes, peeled and cut into quarters
  • 1 large onion (about 10 ounces), thinly sliced
  • 2 dried bay leaves
  • 1/4 teaspoon dried thyme
  • 1 can (10 3/4 ounces) Campbell's tomato soup


1. Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).

2. Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

Copyright © July 3, 2008