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.
Ingredients
4 medium potato, cut in quarters (about 4 cups)
2 cups fresh or thawed frozen baby-cut carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
2.5 pounds boneless beef chuck roast or bottom round roast (about 1 roast)
0.5 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup water
1 tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic
1 teaspoon basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried parsley flakes
1 teaspoon red wine vinegar
2 cups fresh or thawed frozen baby-cut carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
2.5 pounds boneless beef chuck roast or bottom round roast (about 1 roast)
0.5 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup water
1 tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic
1 teaspoon basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried parsley flakes
1 teaspoon red wine vinegar
Instructions
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
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.
Directions
Print
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
Ingredients
4 medium potato, cut in quarters (about 4 cups)2 cups fresh or thawed frozen baby-cut carrots1 stalk celery, cut into 1-inch pieces (about 3/4 cup)1 medium Italian plum tomato, diced2.5 pounds boneless beef chuck roast or bottom round roast (about 1 roast)0.5 teaspoon ground black pepper1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup water1 tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic1 teaspoon basil leaves, crushed1 teaspoon dried oregano leaves, crushed1 teaspoon dried parsley flakes1 teaspoon red wine vinegar
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