Ingredients
10 ¾ oz cream of mushroom soup
2 oz dry onion soup mix
6 medium potatoes, cut into cubes
6 medium carrots, thickly sliced
4 lbs beef bottom round , (or chuck pot roast) boneless
Preparation
Stir mushroom soup, soup mix, potatoes, and carrots in a 3 ½-quart slow cooker.
Top with roast and turn to coat.
Cover and cook on Low for 8 to 9 hours (or on High for 4 to 5 hours) or until roast is fork-tender.
