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)
½ tsp ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
½ cup water
1 Tbsp chopped roasted garlic
1 Tbsp chopped fresh garlic
1 tsp dried basil leaves, crushed
1 tsp dried oregano leaves, crushed
1 tsp dried parsley flakes, crushed
1 tsp vinegar
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
**Or on HIGH for 5 to 6 hours.
Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Remove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.