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Slow Simmered Pot Roast with Garden Vegetables

By: Campbell's Kitchen
Slow Simmered Pot Roast with Garden Vegetables
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This recipe for Slow Simmered Pot Roast with Garden Vegetables is a delicious slow cooker pot roast recipe. It includes hearty ingredients, such as potatoes, carrots, celery, and fresh parsley. Butternut squash soup gives this roast a rich and savory flavor. You can prep this slow cooker beef recipe in minutes, and then let it cook all day.


Preparation Time15 min

Slow Cooker Time LOW10 hr

Cooking Vessel Size5-quart slow cooker


  • 4 medium potatoes, cut into quarters (about 4 cups)
  • 2 cups fresh or frozen baby-cut carrots
  • 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
  • 1 carton (18.3 ounces) Campbell's Gourmet Bisques Golden Butternut Squash
  • 1 tablespoon minced garlic
  • 1 boneless beef chuck roast (about 2 pounds)
  • 1/2 teaspoon ground black pepper
  • fresh parsley parsley


  1. Stir the potatoes, carrots, celery, bisque and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.

  2. Cover and cook on LOW for 9 to 10 hours or until the beef is fork-tender. Season, if desired. Sprinkle with the parsley, if desired.

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Where do you find the butternut squash in the carton? I am thinking in the soup aisle, but with the carton it could be in the dairy section. I have never used the squash in my recipes before, but I am always willing to try something new if it sounds good.


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