Campbell's® Slow Cooker Savory Pot Roast

Campbell's® Slow Cooker Savory Pot Roast

Campbell's Kitchen 0

"This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots and potatoes."

Ingredients 8 h 10 m {{adjustedServings}} servings 656 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!


  • *Or on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Rate recipe

Your rating


Reviews 146

  1. 207 Ratings


Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make!


Yummy! This was very good and tender (and easy). I added beef broth, a large onion, some celery and garlic. My family ate this with gusto.


I have been making this exact recipe for years, and so did my mom before me. It was a favorite of my brother and I growing up. Althought others have suggested adding some form of liquid to the meat there is no need to do so. As long as you cook on low your meat will come out perfectly tender 6 to 8 hours later. I have cooked smaller roasts for slightly less time, and much larger roasts for a few hours longer, adding an extra can of soup or the larger roasts. The only change we make is that we don't pour the mixture in then coat the meat with it. We do as follows: 1. Line baking dish with aluminum foil (make it lon enough to wrap around the meat) or one of those reynolds oven bags 2. place the meat in the baking dish 3. spread the cream of mushroom soup over the top of the meat and down the sides 4. sprinkle onion soup mix over top 5. add veggies around meat 6. wrap and tent the meat with the aluminum foil or close the oven bag 7. Cook at 275 for 6 to 8 hours ENJOY!!!! If done correctly the meat comes out so tender it melts in your mouth and it makes its own gravy. My brother and I called this stringy meat when we were little because it literally falls apart and almost looks stringy.