Thu, May 24 2012

Sylvia's Slow-Cooked Italian Pot Roast

This tender pot roast is sure to become your family's favourite main dish on cold winter nights.
Ingredients
4 medium potatoes, cut into quarters (4 C.) 2 C. fresh OR frozen whole baby carrots 1 stalk celery, cut into 1" pieces 1 medium Italian plum tomato, diced 2 1/2 lb. chuck roast 1/2 tsp. ground black pepper 1 can (10 3/4 oz.) Campbell's Tomato Soup 1/2 C. water 1 Tbs. chopped roasted garlic OR chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes 1 tsp. vinegar
Nutrition Information
Servings Per Recipe: 6 Amount Per Serving Calories: 376 Total Fat: 12.6g Cholesterol: 66mg Sodium: 389mg Total Carbs: 38.7g Dietary Fiber: 5.3g Protein: 26.4g
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Place potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low 8 to 10 hrs. or until done. For thicker gravy, thicken with cornstarch mixed with a little cold water.

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