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Zesty Slow-Cooker Italian Pot Roast

SUBMITTED BY: Campbell's Kitchen

"Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	10 Min
COOK TIME	11 Hrs
READY IN	11 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium Italian plum tomato, diced
2 1/2 pounds beef bottom round roasts or beef chuck pot roast
1/2 teaspoon ground black pepper
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic* or chopped fresh garlic
1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar

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DIRECTIONS

Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top.
Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
Cover and cook on LOW 10 to 12 hour or until done.**

FOOTNOTES

Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 minutes or until mixture boils and thickens.
*To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350 degrees F. for 45 minutes or until soft. Peel and chop garlic.
**Or on HIGH 5 to 6 hours.

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REVIEWS

Reviewed on Nov. 16, 2008 by jamidee

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was... MORE

Reviewed on Feb. 9, 2009 by MinerGirl

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did... MORE

Reviewed on Mar. 31, 2009 by Tanya

This was a good recipe and cooking 10 hours on LOW was plenty, I used chuck and it cut with a... MORE

Reviewed on Feb. 13, 2009 by Lori P

We have our kids and grandkids over every week for dinner. I wanted to try something... MORE

Reviewed on May 23, 2009 by LADYSLEW

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and... MORE

Reviewed on Apr. 6, 2009 by Nancy in Texas

We loved this! The meat was fork tender, and the sauce was flavorful. I will be making this... MORE