Cooking Directions

• Heat the oil in a 10-inch skillet.  Add the beef and cook until well browned on all sides.
• Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow cooker.  Top with the beef.  Stir the soup, consommé and water in a small bowl.  Pour the soup mixture over all.
• Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender.  Season with the black pepper and tarragon.

Ingredients

• 2 tablespoons vegetable oil
• 2.5 pounds boneless beef chuck roast
• 6 small red potato
• 3 medium carrot, peeled and cut into 1-inch pieces (about 1 1/2 cups)
• 2 medium onion, cut in quarters
• 2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
• 2.667 cups water
• 1 dash ground black pepper
• 1 dash dried tarragon leaves