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.
cost per recipe: $19.35
The price is determined by the national average.
medium potato, cut in quarters (about 4 cups)
cups fresh or thawed frozen baby-cut carrots
stalk celery, cut into 1-inch pieces (about 3/4 cup)
medium Italian plum tomato, diced
pounds boneless beef chuck roast or bottom round roast (about 1 roast)
teaspoon ground black pepper
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic
teaspoon basil leaves, crushed
teaspoon dried oregano leaves, crushed
teaspoon dried parsley flakes
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.
Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.