Tuesday - Slow Cooker Savory Pot Roast 12/15

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=27270&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dpot%2broast

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

Directions:
Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.