Slow-Simmered Pot Roast with Garden Vegetables

Slow-cooked with a delightful twist, this pot roast is simmered in
Campbell's® V8® Butternut Squash Soup until spoon-tender. It's an
easy-to-fix dinner that, with the help of your slow cooker, is ready
when you are.

Slow-Simmered Pot Roast with Garden Vegetables
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 10 hr.

4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh *or* frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
1 beef bottom round roast, trimmed of all fat (about 2 pounds)
1/2 teaspoon ground black pepper
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 tablespoon minced garlic
Fresh parsley

1. Place the potatoes, carrots and celery into a 4 to 6-quart slow
cooker. Season the beef with the black pepper and place on the vegetables.

2. Add the soup and garlic and toss to coat.

3. Cover and cook on LOW for 10 to 11 hours or until the beef is
fork-tender. Garnish with parsley, if desired.

4. /For thicker gravy:/ Stir *1/4 cup* all-purpose flour and *1/2 cup*
water in a small bowl until it's smooth. Remove the beef from the slow
cooker. Stir in the flour mixture. Cover and cook on HIGH for 10 minutes
or until the mixture boils and thickens.

Makes: 6 servings.

Kitchen Clip This is a perfect supper for a busy weeknight. Put
everything in the slow cooker in the morning before leaving for the day,
then pick up a purchased salad kit and Pepperidge Farm® Soft Country
Style Dinner Rolls on the way home — dinner's on the table in less than
15 minutes!
Received on Wed Mar 3 18:30:30 2010