Zesty Slow-Cooker Italian Pot Roast

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 3/4 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