Slow-Simmered Pot Roast with Garden Vegetables

Autumn brings cooler weather, sweaters and great-tasting comfort food.
Start the season off right with this slow-simmered pot roast, and fill
your home with the aroma of a flavorful fall.

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

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

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

1. Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow
cooker. Season the beef with the black pepper. Add the beef to the
cooker and turn to coat.

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

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

/Cooking Basics:/ True "baby" carrots are a seasonal vegetable available
in spring and early summer and are sold in bunches with the green tops
left on. They can usually be found in upscale grocery stores or farmers'
markets. "Baby-cut" carrots are mature carrots that have been peeled and
cut into small carrot-shaped pieces. They are widely available year
round in the produce section of most grocery stores.
Makes: 6 servings.

Kitchen Clip
                        Slow cookers make dinner so easy to get on the table at the end of a
long work day. Save yourself even more time by using red or new potatoes
— the skins are thin so they don't need peeling.
Received on Fri Sep 24 12:44:55 2010