Ingredients

4 medium potatoes, cut into quarters

2 cups fresh or frozen whole baby carrots

1 stalk celery, cut into 1-inch pieces

1 medium Italian plum tomato, diced

2 1/2 pounds beef bottom round roasts or beef chuck pot roast

1/2 teaspoon ground black pepper

1 (10.75 ounce) can Campbell’s® Condensed Tomato Soup

1/2 cup water

1 tablespoon chopped roasted garlic* or chopped fresh garlic

1 teaspoon dried basil leaves, crushed

1 teaspoon dried oregano leaves, crushed

1 teaspoon dried parsley flakes, crushed

1 teaspoon vinegar

Preparation

  1. Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top.
  2. Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
  3. Cover and cook on LOW 10 to 12 hour or until done.**