Zesty Slow-Cooker Italian Pot Roast

Zesty Slow-Cooker Italian Pot Roast

40

"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
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Original recipe yields 6 servings

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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

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Directions

  • Prep

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  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.**

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.
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Reviews

40
  1. 64 Ratings

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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 a...

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 sk...

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 s...