CAMPBELL*S® ZESTY SLOW-COOKER ITALIAN POT ROAST Just a whiff of this pot roast and the family will come running! Rating: * * * * * Serves: 4 to 6 Prep. time: 10 minutes Cooking time: 10 to 12 hours 4 medium potatoes, cut into quarters (4 cups)2 cups fresh or frozen whole baby carrots1 stalk celery, cut into 1" piecesmedium Italian plum tomatoes, diced2 1/2 lbs. beef bottom round or chuck pot roast1/2 tsp. ground black pepper1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup1/2 cup water1 tbsp. chopped roasted garlic, *or chopped fresh garlic1 tsp. each dried basil leaves, , dried oregano leaves and dried parsley flakes, crushed1 tsp. vinegar 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 until done.** Serves 4 to 6. TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens. *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. **Or on HIGH 5 to 6 hr. ©1995-2005 Campbell Soup Company. Reprinted with permission from Campbell Soup Company. All rights reserved.
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