Slow Simmered Pot Roast w/Garden Vegetables

By á-42235

Ingredients

• 4 medium potatoes, cut into quarters
• 2 cups baby cut carrots
• 2 stalks celery, cut into 1" pieces
• 1 carton (18.3oz) Campbell's V8 Butternut Squash Soup
• 1 Tbsp. minced garlic
• 1 Beef bottom round roast (appox. 2lbs)
• 1/2 tsp. ground black pepper

Preparation

Step 1

Stir the potatoes, carrots, celery, soup and garlic in a 5 quart slow cooker.

Season the beef with black pepper.

Add the beef to slow cooker and turn to coat.

Cover and cook on low 10-11 hours or until the beef is fork tender.

For thicker gravy stir 1/4 cup flour and 1/2 cup water in small bowl until smooth.

Remove beef from cooker. Stir in flour mixture and cook on high 10 minutes or until the mixture boils and thickens.