Recipe by Campbell's Kitchen
"Pot roast goes upscale in this fantastic recipe featuring seasoned beef chuck roast that is slow cooked in an exquisite combination of fresh vegetables, fresh herbs, red wine, garlic, cream of mushroom soup and dry onion soup mix. The result is a mouthwatering meal that's guaranteed to impress!"
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1 (3 pound)
boneless beef chuck roast
Salt and ground black pepper
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (1 ounce) envelope
onion dry recipe soup and dip mix
dry red wine
1 (16 ounce) package
1 1/4 pounds
red potatoes, cut in half
celery, cut into 2-inch pieces
small sprigs fresh thyme leaves
(6-inch) sprig fresh rosemary leaves
cremini or baby portobello mushrooms, cut in half
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Slow-Cooked Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 296
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