Ingredients
4 potatoes
2 c. whole baby carrots
1 stalk celery
1 plum tomato
1 beef bottom round roast
or beef chuck pot roast
1/2 tsp. ground black pepper
1 can Campbell’s® Condensed Tomato Soup
1/2 c. water
1 tbsp. garlic
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. dried parsley flakes
1 tsp. vinegar
Preparation
Step 1Place 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.Step 2Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.Step 3Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.Step 4*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 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.Step 5**Or on HIGH for 5 to 6 hours.Step 6Tip: 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.
