I will never make Pot Roast the same again!  I tried a new Pot Roast recipe that is unequivocally the best I have ever made and the easiest.   Coming from the Northeast... I have been making Yankee Pot Roast since I was a teen.  There must be a million recipes for it out there... everyone has their own... just as I did until last week.  

I bought a boneless beef bottom round and intended to make my usual Pot Roast.  While at the checkout I bought The Taste of Home Thanksgiving issue of their small recipe book.  About five years ago I used to chat online with one of their Food Editors when we both frequented a chat room.  At the time I had a hard time finding the magazine but within the last few years I started seeing it regularly.  I've found their recipes to be very good and their directions easy to follow.... most are not that complicated.  On the back of the recipe book was a Campbell's Slow Cooker Savory Pot Roast Recipe from the Campbell's Kitchens.  Frankly, I was skeptical when I read the ingredients but the picture looked good and I figured I would give it a try.  Boy, am I glad I did.

You will need:  

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup – Regular, 98% Fat Free, 25% Less Sodium or Healthy Request – (I used 2 cans of 98% Fat Free)

1 pouch (2 oz) dry onion soup & recipe mix

6 small red potatoes, halved

6 medium carrots, cut into 2" pieces – (I used about half a bag of small Belgian Carrots you find in the produce section of the supermarket)

3 to 3 ½ lb boneless beef bottom round roast or chuck roast (I always use boneless beef bottom round)

All you have to do:  

Stir soup, onion soup mix, potatoes and carrots in a 4 ½ qt slow cooker.  Add beef and turn to coat.  Cover and cook on LOW 8 to 9 hrs or on HIGH 4 to 5 hrs until beef is tender.

It came out perfect.  I wasn't so sure about the Cream of Mushroom soup... but it made perfect gravy.   What else I liked about it was that I didn't have to use any oil to brown the roast... I'm always looking for ways to cut the fat.  

By the way, I used two cans of soup instead of one...  I feel it made just the right amount of gravy.  If I make a bigger roast for company I will use three cans of soup and 2 pouches of dry onion soup and just increase the amount of veggies... you always have to have enough gravy!

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