Zesty Slow-cooker Pot Roast



Zesty Slow-Cooker Pot Roast

Prep Time: 45 minutes

Cook Time: 10 to 12 hours

4 medium potatoes, cut into quarters (4 C)

2 C fresh or frozen whole baby carrots

1 stalk celery, cut into 1-inch pieces

1 medium Italian plum tomato, diced

2-� lbs boneless beef bottom round or chuck pot roast

� t ground black pepper

1 can (10-� oz) Campbell's Tomato Soup

� C water

1 T chopped roasted garlic or fresh garlic

1 t each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed

1 t vinegar

Place potatoes, carrots, celery and tomato in 3-� quart slow cooker. Season roast with black pepper and place on top of vegetables.

Mix soup, water, garlic, basil, oregano, parsley flakes and vinegar. Pour over all.

Cover and cook on LOW 10 to 12 hours or until done or on HIGH 5 to 6 hours.

Serves 4 to 6

Note: To roast garlic, place, whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350� F for 45 minutes or until soft. Peel and chop garlic.

South Idaho Press, Tuesday, November 16, 2004 Typed by: Susan Godfrey

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