• 6servings
  • 610minutes
  • 383calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 potatoes , cut into quarters

  2. 2 cup(s) whole baby carrots

  3. 1 stalk(s) celery , cut into 1-inch pieces

  4. 1 plum tomato , diced

  5. 1 beef bottom round roast

  6. or beef chuck pot roast

  7. 1/2 teaspoon(s) ground black pepper

  8. 1 can(s) Campbell's® Condensed Tomato Soup

  9. 1/2 cup(s) water

  10. 1 tablespoon(s) garlic , chopped

  11. 1 teaspoon(s) dried basil leaves

  12. 1 teaspoon(s) dried oregano leaves

  13. 1 teaspoon(s) dried parsley flakes , crushed

  14. 1 teaspoon(s) vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.

  3. Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.

  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.

  5. **Or on HIGH for 5 to 6 hours.

  6. 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.


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