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Zesty Slow-Cooker Italian Pot Roast

"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."
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11 h 10 m servings 376 cals
Original recipe yields 6 servings


  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  • 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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Read all reviews 40
  1. 65 Ratings

Most helpful positive review

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce a...

Most helpful critical review

This was ok, nothing great about it.

Most helpful
Most positive
Least positive

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce a...

My family really enjoys this roast! First time I made this, I had everything on hand but the plum tomato, so I used a can of Italian-seasoned diced tomatoes instead. I did not drain them, and sk...

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did a sliced onion, and opened a jar of button mushrooms....but the sauce was did need s...

Yum! I've made this twice and both times it has turnhed out great....I didn't have a fresh tomato, so I just opened a canned of fire-roasted diced...I used more spices than the recipe calls for,...

This was awesome! it was my first roast and i was making it for my mom so i was real nervous but it was perfect! I had a 4 lbs roast so i just doubled the recipe. The only other change was i rub...

My first attempt at slow cooking - not too bad. Followed the recipe, only substituted beef broth for the water. The roast could have had more flavor, but could not have been more tender - cut ...

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and onions. I used red wine vinegar. After 10 hours on low the roast was falling apart tender. It was very fl...

This was a good recipe and cooking 10 hours on LOW was plenty, I used chuck and it cut with a fork like butter. The veggies were really good but the meat seemed to lack a bit of flavor. You de...

cook time should be 9 hours and needed a little more spicing up, but very good