Are you looking for an easy recipe that you can make in around 10 minutes and leave in a slow cooker all day? Thank look no further. This is very easy and will taste great!
Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell’s® Condensed Tomato Soup.
4 medium potatoes, cut in quarters (about 4 cups)
2 cups fresh or thawed frozen baby-cut carrots
1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
1 medium Italian plum tomato, diced
2 1/2 pounds boneless beef chuck roasts or bottom round roast (about 1 roast)
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic
1 teaspoon basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried parsley flakes
1 teaspoon red wine 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. Everybody Loves Italian!
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. Everybody Loves Italian!
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.