Zesty Slow-Cooker Italian Pot Roast

Dinner's ready when you are tonight! The slow cooker does the work.

Zesty Slow-Cooker Italian Pot Roast
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: About 11 hr.

4 medium potatoes, cut into quarters (4 cups)
2 cups fresh OR frozen whole baby carrots
1 stalk celery, cut into 1" pieces
1 medium Italian plum tomato, diced
2 1/2 lb. beef bottom round OR chuck pot roast
1/2 tsp. ground black pepper
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
1/2 cup water
1 tbsp. chopped roasted garlic * OR chopped fresh garlic
1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 tsp. vinegar

Directions:
 PLACE potatoes, carrots, celery and tomato in 3 1/2-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 10 to 12 hr. or until done.** Serves 4 to 6.
 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 min. 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°F. for 45 min. or until soft. Peel and chop garlic.
**Or on HIGH 5 to 6 hr.

Kitchen Clip:
Boneless chuck or round roast, big in flavor but not very tender, are the best cuts for this pot roast. Both cuts of beef just take time to simmer to tenderness.
Received on Thu Jun 3 17:50:39 2004