Ultimate Slow-Cooked Pot Roast

Campbell's Kitchen

What's This?
Serving size 6
Prep Time
Total Time


1 boneless beef chuck roast (3 to 4 pounds) salt and ground black pepper2 Tbsp vegetable oil1 can can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 envelope (about 1 ounce) onion dry recipe soup and dip mix1 cup dry red wine3 cloves garlic, sliced1 package (16 ounces) baby-cut carrots1 ¼ lb pounds red potatoes, cut in half2 stalks celery, cut into 2-inch pieces4 small sprigs fresh thyme leaves2 bay leaves1 (6-inch) sprig fresh rosemary leaves2 Tbsp all-purpose flour¼ cup cold water8 oz cremini or baby portobello mushrooms, cut in half (about 2 cups)


  1. Season the beef with the salt and black pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
  3. Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender. Remove the beef from the cooker, cover and keep warm. Remove and discard the bay leaves, rosemary and thyme.
  4. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Serve with the beef.

Cost per recipe: $28.80
Cost per serving: $4.80

Tags: Dinner, Main Dish, Beef, Potato, Roasting

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