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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 teaspoon ground black pepper

1 can (10 3/4 ounces) 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

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.

Campbells Kitchen