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
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.
Sugar: 4g
:
Calcium: 89mg
Calories: 503kcal
Carbohydrates: 39g
Cholesterol: 143mg
Fat: 12g
Fiber: 5g
Iron: 6mg
Potassium: 1691mg
Protein: 56g
Saturated Fat: 4g
Sodium: 1007mg
Vitamin A: 7643IU
Vitamin C: 34mg
