Zesty Slow-cooker Pot Roast

Description
Contributed by Catsrecipes Y-Group
 * Source: South Idaho Press, Tuesday, November 16, 2004
 * Typed by: Susan Godfrey
 * Prep Time: 45 minutes
 * Cook Time: 10 to 12 hours
 * Serves 4 to 6

Ingredients

 * 4 medium potatoes, cut into quarters (4 c)
 * 2 cups fresh or frozen whole baby carrots
 * 1 stalk celery, cut into 1-inch pieces
 * 1 medium Italian plum tomato, diced
 * 2½ lbs boneless beef bottom round or chuck pot roast
 * ½ tsp ground black pepper
 * 1 can (10½ oz) Campbell's tomato soup
 * ½ cup water
 * 1 tbsp chopped roasted garlic or fresh garlic
 * 1 tsp each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
 * 1 tsp vinegar

Directions

 * 1) Place potatoes, carrots, celery and tomato in 3½ quart slow cooker.
 * 2) Season roast with black pepper and place on top of vegetables.
 * 3) Mix soup, water, garlic, basil, oregano, parsley flakes and vinegar.
 * 4) Pour over all.
 * 5) Cover and cook on low 10 to 12 hours or until done or on high 5 to 6 hours.
 * 6) Note: to roast garlic, place, whole garlic bulb on piece of aluminum foil.
 * 7) Drizzle with vegetable oil and wrap.
 * 8) Roast at 350°F for 45 minutes or until soft.
 * 9) Peel and chop garlic.