ITALIAN POT ROAST

By Vanetta

Ingredients

• Italian Pot Roast for the Slow Cooker
• 4 medium potatoes, quartered
• 2 cups fresh or frozen baby carrots
• 1 stalk celery, cut into 1" pieces
• 2-1/2 lb. boneless beef chuck roast
• 1/2 tsp. pepper
• 1 can CAMPBELL'S Tomato with Roasted Garlic & Herbs Soup
• 1/2 cup water

Preparation

Step 1

Place potatoes, carrots and celery in 3/4-qt. slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over all. Cover and cook on LOW 10 to 12 hr.* Serves 4 to 6.
For a thicker gravy, mix 1/2 cup all-purpose flour with 1/2 cup water. Remove beer and keep warm. Add flour mixture to slow cooker. Turn heat to HIGH. Cook until mixture boils and thickens, about 10 min.
TIP: You can substitute 1 can (10% oz.) CAMPBELL'S Tomato Soup and 3 cloves garlic (minced) or CAMPBELL'S Tomato with Roasted Garlic & Herbs Soup.