Zesty Slow-Cooked Italian Pot Roast


(0 votes) 0 0

With the help of a crockpot, this zesty roast slow-cooks to perfection.

Shared by


  • 4 medium potatoes, cut into quarters (4 C.)
  • 2 C. fresh OR frozen whole baby carrots
  • 1 stalk celery, cut into 1" pieces
  • 1 medium Italian plum tomato, diced
  • 2 1/2 lb. chuck roast
  • 1/2 tsp. ground black pepper
  • 1 can (10 3/4 oz.) Campbell's Tomato Soup
  • 1/2 C. water
  • 1 Tbs. chopped roasted garlic OR chopped fresh garlic
  • 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes
  • 1 tsp. vinegar

Our Readers Also Loved


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 8 to 10 hrs. or until done. For thicker gravy, thicken with cornstarch mixed with a little cold water.

Around The Web