Slow Cooker Pot Roast with Potatoes and Carrots
This easy slow cooker pot roast is the perfect hearty comfort food.
Servings 8 servings
Calories 440kcal
Ingredients
- 3 to 4 pounds beef chunk roast
- 2 teaspoons kosher salt
- 1 tablespoon coarse ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds baby gold potatoes
- 4 carrots peeled and cut into 2-inch pieces
- 1 large yellow onion quartered
- 5 cloves garlic sliced
- 1 sprig fresh thyme
- 1 can (10.5 oz.) Campbell’s® French Onion Soup
- 1/2 cup beef broth or water
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Minced parsley to garnish (optional)
Instructions
- Season beef with salt and pepper. Heat oil in a medium skillet over medium-high heat, then sear roast on each side for 4 to 5 minutes until browned.
- Add potatoes, carrots, onion, garlic and thyme to crock of slow cooker.
- Place seared beef on the vegetables, pouring Campbell’s soup, broth (or water), and vinegar over everything. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
- When ready to serve, mix cornstarch and water in a small bowl, then stir into liquid in slow cooker. Allow to cook uncovered on high until sauce is thickened into a gravy. Taste and add salt and pepper, if necessary.
- Garnish with parsley, if desired.
Notes
- Cut the potatoes in half if they are medium sized potatoes, otherwise leave them whole.
- Store leftovers in the refrigerator for up to 3 days.
- Nutritional information is based on a 3 pound roast.
Nutrition
Calories: 440kcal | Carbohydrates: 29g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1018mg | Potassium: 514mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5108IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg