Zesty Slow-Cooker Italian Pot Roast
Last modified: March 5, 2009Zesty Slow-Cooker Italian Pot Roast
Ingredients
This was so delicious!
4 medium potatoes, cut into quarters (4 c)
2 c whole baby carrots
1 stalk celery, cut into 1″ pieces
1 medium Italian plum tomato, diced*
2.5 lb lean beef round
1/2 tsp ground black pepper
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup
1/2 c water
1 TBS chopped roasted garlic ** OR chopped fresh garlic
1 tsp each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 tsp vinegar
Directions
Place potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top.
Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
Cover and cook on LOW 10 to 12 hr (or on HIGH 5 to 6 hr), or until done.
*I used a 16 oz can of petite diced tomatoes, drained.
**To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.
Serves 6
[...] in it. I stopped at the grocery store for the ingredients for the one and only one thing I wanted: Italian Pot Roast. It’s my go-to recipe for cold days, and it was all I could think about as I sat in my [...]