Zesty Slow-Cooker Italian Pot Roast

Zesty Slow-Cooker Italian Pot Roast

40
Campbell's Kitchen 0

"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."

Ingredients 11 h 10 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top.
  2. Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
  3. Cover and cook on LOW 10 to 12 hour or until done.**
Tips & Tricks
How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Footnotes

  • Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 minutes or until mixture boils and thickens.
  • *To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350 degrees F. for 45 minutes or until soft. Peel and chop garlic.
  • **Or on HIGH 5 to 6 hours.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 40

  1. 64 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
jamidee
11/16/2008

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce and it ended up perfect, very tender and moist!

groverox
5/17/2010

My family really enjoys this roast! First time I made this, I had everything on hand but the plum tomato, so I used a can of Italian-seasoned diced tomatoes instead. I did not drain them, and skipped the 1/2 cup of water and separate seasonings. Came out great, and I continue to prepare it this way. We love garlic, so I do add a little extra... I have also added Italian green beans when I have them. The meat comes out tender, and the tomato "gravy" is a nice change from the standard onion soup/brown gravy/cream of mushroom rut that most roasts for the slow cooker fall into. This has become a staple at our dinner table! Love it!

MinerGirl
2/9/2009

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did a sliced onion, and opened a jar of button mushrooms....but the sauce was fantastic...it did need salt, but this is definitely a keeper!