Submitted by Marlene Schwerin, Gentry, Arkansas
1 chuck roast or arm roast
4 to 6 medium potatoes
1 bag of prepared carrot sticks
1 can Campbell’s cream of mushroom soup
1 package brown gravy mix
1 empty soup can of water
Place chuck roast or arm roast in a lined slow cooker/crock pot. Add peeled and quartered potatoes and one bag of prepared carrot sticks. Cover with mushroom soup, brown gravy mix, and one can of water. Cover and cook on high about 4 hours, or low for about 6 hours.