Cook Time: 9 hours
Total Time: 9 hours
Yield: Serves 4 to 6
- 1 top round roast, about 2 to 3 pounds
- 1 can (approx. 10.5 ounces) condensed cream of mushroom soup
- 1 can (approx. 10.5 ounces) condensed French onion soup
- 2 to 3 pounds small red potatoes, scrubbed and peeled, halved
Put the halved potatoes around the roast.
Combine the soups and pour over the roast and potatoes. Cover and cook on LOW for 7 to 9 hours, until the roast is tender. Pour juices into a saucepan and bring to a boil; boil for about 4 to 5 minutes, until reduced slightly.
Serves 4 to 6.