Description
A recipe for Zesty Slow-Cooker Pot Roast

Ingredients

• 4 medium potatoes, cut into quarters (4 cups)
  
• 2 cups fresh or frozen whole baby carrots
  
• 1 stalk celery, cut into 1-inch pieces
  
• 1 medium Italian plum tomato, diced
  
• 2 1/2 pounds boneless beef bottom round or chuck pot roast
  
• 1/2 teaspoon ground black pepper
  
• 1 can (10 3/4 ounces) Campbell's Tomato Soup
  
• 1/2 cup water
  
• 1 tablespoon chopped roasted garlic* or fresh garlic
  
• 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
  
• 1 teaspoon vinegar

Preparation
Prep Time: 45 minutes | Cook Time: 10 to 12 hours

PLACE potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with black pepper and place on top of vegetables.

MIX soup, water, garlic, basil, oregano, parsley flakes and vinegar. Pour over all.

COVER and cook on LOW 10 to 12 hours** or until done.

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 10 minutes 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 minutes or until soft. Peel and chop garlic.

**Or on HIGH 5 to 6 hours

Nutrition
no information available

Serves
Serves 4 to 6.

Variations
no information available