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
Herbed Chicken in Pastry
What a great entrée to serve to your gues...
Slow Cooker Cheesy Scalloped Potato...
Layered potatoes and onion are topped with...
Orange Beef and Peppers
Why do take out when it's so easy to make ...
Ginger Spicy Chicken
This satisfying stir-fry features chicken ...