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Ingredients

• 4   medium potatoes, cut into quarters (about 4 cups)
• 2 cups  fresh or thawed frozen whole baby carrots
• 1 stalk  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 tsp.  ground black pepper
• 1 can  (10 3/4 ounces) Campbell's® 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

Description

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.

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