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.
Ingredients
- 4 medium potatoes, cut into quarters (about 4 cups)
- 2 cups fresh or thawed frozen whole baby carrots
- 1 celery, cut into 1-inch pieces (about 3/4 cup)
- 1 medium Italian plum tomato, diced
- 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
- 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 each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
- 1 teaspoon vinegar
Recipe from Campbell's
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