Zesty Slow-Cooked Italian Pot Roast
With the help of a crockpot, this zesty roast slow-cooks to perfection.
Ingredients:
4 medium potatoes, cut into quarters (4 C.) 2 C. fresh OR frozen whole baby carrots
1 stalk celery, cut into 1” pieces
1 medium Italian plum tomato, diced
2½ lb. chuck roast
½ tsp. ground black pepper
1 can (10¾ oz.) Campbell’s Tomato Soup
½ C. water
1 Tbs. chopped roasted garlic OR chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried
parsley flakes
1 tsp. vinegar
Directions:
Ingredients:
4 medium potatoes, cut into quarters (4 C.) 2 C. fresh OR frozen whole baby carrots
1 stalk celery, cut into 1” pieces
1 medium Italian plum tomato, diced
2½ lb. chuck roast
½ tsp. ground black pepper
1 can (10¾ oz.) Campbell’s Tomato Soup
½ C. water
1 Tbs. chopped roasted garlic OR chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried
parsley flakes
1 tsp. vinegar
Directions:
- Place potatoes, carrots, celery and tomato in 3½-qt. 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 8 to 10 hrs. or until done.
- For thicker gravy, thicken with cornstarch mixed with a little cold water.