Campbell's Savory Pot Roast

My brother in law brought us a quarter of a cow and now i have to cook. LOL I never made a roast before and I want to try out as many recipes as I can. So I started with this crock pot recipe because it is ideal to prepare it right before church and then after church is over we can just relax and eat. :P It turnedout pretty good. I am still searching for other recipes so I can compare them to each other and come up with my favorite.

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:

1. Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. 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