Zesty Slow-Cooker Italian Pot Roast

It's amazing how just a few ingredients can simmer all day in the slow
cooker and come together to make an absolutely delicious dinner!

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

Prep Time: 10 min. Cook Time: 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 roasts OR lb. beef chuck pot roast
1/2 tsp. ground black pepper
1 can (10 3/4 oz.) Campbell's(R) Condensed 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.**
 TIP: 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 degreesF. for 45 min.
or until soft. Peel and chop garlic.
**Or on HIGH 5 to 6 hr.

Kitchen Clip:
Roasted garlic has a smoother, more delicate, nuttier flavor than raw
garlic.
Received on Tue May 20 14:43:18 2008