Serves: 6
Total Calories: 190

6 to 10 red potatoes, cubed
1/2 to 1 pound baby carrots, halved
3 pounds beef chuck roast
1/2 medium onion, thinly sliced
1 envelope onion soup mix
1/2 cup water
2 (10 1/2-ounce) cans cream of mushroom soup, condensed

Layer half of potatoes and carrots in a greased 5- to 7-quart slow cooker. Set roast over top. Place onion and remaining carrots and potatoes over meat. Mix onion soup mix and water together, then pour over top. Spread cream soup over roast and vegetables. Cover and cook on low heat 8–10 hours. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 23

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