Whisk together both soups and water; pour mixture evenly over beef. Add bay leaf. Cover and cook on HIGH 1 hour, reduce heat to LOW and cook 7 hours or until tender.
Remove roast and vegetables from slow cooker, keep warm. Skim fat from cooking juices. Serve cooking juices with roast and vegetables if desired.
Time to Prepare: 8 hours
Nutritional Information: 520 calories, 22.2 g fat, 47.1 g protein, 30.2 g carbohydrates, 3.7 g fiber, 142 mg cholesterol, 6 mg iron, 809 mg sodium, 44 mg calcium
Submitted By: Cheryl
Original Source: Southern Living Busy Moms' Weeknight Favorites
This makes quite a bit because it was intended to have planned leftovers for French Dip sandwiches.
As with all of my recipes that call for carrots, you can usually double either the potatoes or onions to replace the carrots if needed (like we do!)
Anonymous - Tried this one the other day and YUMMY !!! even the kids finished their plates and went for seconds. The crock pot was empty, no leftovers.. I have a family of 5.