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Ingredients

• 4 medium potato , cut into quarters (about 4 cups)
• 2 cup 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
• beef chuck pot roast (2 1/2 to 3 pounds)
• 1/2 teaspoon ground black pepper
• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
• 1/2 cup water
• 1 tablespoon chopped roasted garlic *
• 1 tablespoon chopped fresh garlic
• 1 teaspoon each dried basil leaves , dried oregano leaves and dried parsley flakes, crushed
• 1 teaspoon vinegar

Description

Zesty Slow-Cooker Italian Pot Roast - The Huffington Post

Kitchen Daily