Zesty Slow-Cooker Italian Pot Roast

Zesty Slow-Cooker Italian Pot Roast

Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.

by 17  people
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Recipe from Campbell's
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
10 hrs 10 mins

Zesty Slow-Cooker Italian Pot Roast

Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.

Recipe from Campbell's
Recipe from Campbell's
Zesty Slow-Cooker Italian Pot Roast
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
10 hrs 10 mins
by 17  people
add your rating
add a comment
Ingredients
  • 4   medium potatoes, cut into quarters (about 4 cups)
  • 2   cups fresh or thawed frozen whole baby carrots
  • 1   celery, cut into 1-inch pieces (about 3/4 cup)
  • 1   medium Italian plum tomato, diced
  • 1   beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
  • 1/2  teaspoon ground black pepper
  • 1  10 3/4 ounce can Campbell's® Condensed Tomato Soup
  • 1/2  cup water
  • 1   tablespoon chopped roasted garlic * or chopped fresh garlic
  • 1   teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
  • 1   teaspoon vinegar
Related Video
How to Cook a Pot Roast in the Oven

Knowing how to cook a pot roast in the oven lets you spend more with your family during a Sunday supper, and less time in the kitchen.

Directions
1. 
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
2. 
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
3. 
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
4. 
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
5. 
**Or on HIGH for 5 to 6 hours.
Tip:
1. 
For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Remove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
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