"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." — Campbell's Kitchen
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potatoes, cut into quarters
fresh or frozen whole baby carrots
celery, cut into 1-inch pieces
Italian plum tomato, diced
2 1/2 pounds
beef bottom round roasts or beef chuck pot roast
ground black pepper
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
chopped roasted garlic* or chopped fresh garlic
dried basil leaves, crushed
dried oregano leaves, crushed
dried parsley flakes, crushed
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 and it ended up perfect, very tender and moist!
This was ok, nothing great about it.
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 skipped the 1/2 cup of water and separate seasonings. Came out great, and I continue to prepare it this way. We love garlic, so I do add a little extra... I have also added Italian green beans when I have them. The meat comes out tender, and the tomato "gravy" is a nice change from the standard onion soup/brown gravy/cream of mushroom rut that most roasts for the slow cooker fall into. This has become a staple at our dinner table! Love it!
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 fantastic...it did need salt, but this is definitely a keeper!
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 rubbed the roast in a Southwestern rub i got at Sam's Club and it added just the right kick to it! It turned out to be like a nice beef stew because the way the rest of it cooked up (more liquidy than the normal cream of mushroom soup roast kinda thing) Overall it was amazing and i will DEFINITELY be making this again soon!
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, and also put in some diced onion and fresh mushrooms...I did it on high for 5-1/2 hours, and it probably could have cooked less....I also took the roast out before serving and thickened the liquid into a nice gravy...served over egg noodles...Highly recommend!
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 it with a fork! Hubby and son loved it and have requested it again. Thanks for sharing!
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 flavorful. I would definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Slow-Cooker Italian Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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