Campbell’s® Zesty Slow-Cooker Italian Pot Roast
Prep Time: 10 min. Cook Time: 10 to 12 hr.
4 medium potatoes, quartered
2 cups fresh or frozen baby carrots
1 stalk celery, cut into 1” pieces
21⁄2 lb. boneless beef chuck roast
1⁄2 tsp. pepper
1 can CAMPBELL’S Tomato with Roasted Garlic & Herbs Soup
1⁄2 cup water
PLACE potatoes, carrots and celery in 31⁄2-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 1⁄4 cup all-purpose flour with 1⁄2 cup water. Remove beef
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 (103⁄4 oz.) CAMPBELL’S Tomato Soup and 3 cloves
garlic (minced) for CAMPBELL’S Tomato with Roasted Garlic & Herbs Soup.