This is another recipe they were passing out at the Ft Worth VA Clinic when I was there last week. This recipe is from Campbell's.
1 can (10 3/4-oz) Campbell's Condensed Cream of Mushroom soup
1 pouch (2-oz) dry onion soup & recipe mix
6 small red potatoes, halved
6 medium carrots, cut into 2" pieces
3 to 3 1/2-lb boneless beef bottom round roast or chuck pot roast
In a 4 1/2-quart slow cooker stir together the cream of mushroom soup, onion soup mix, potatoes and carrots. Add the beef and turn to coat both sides.
Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until the beef is fork tender.
Yield: 6 servings