RCI-MT.001.0307.001
Zesty Slow-cooker Pot Roast
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: South Idah
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- potatoes4 mediumcut into quarters (4 c)
- fresh or frozen whole baby carrots2 cups
- celery1 stalkcut into 1-inch pieces
- Italian plum tomato1 mediumdiced
- boneless beef bottom round or chuck pot roast2½ lbs
- ½ tsp
- (10½ oz) Campbell's tomato soup1 can
- ½ cup
- chopped roasted garlic or fresh garlic1 tbsp
- each dried basil leaves1 tspdried oregano leaves and dried parsley flakes, crushed
- 1 tsp
Method
1
Trim excess fat from the beef roast and season all sides with ground black pepper.
2
Combine the canned tomato soup, water, chopped garlic, dried basil, dried oregano, dried parsley flakes, and vinegar in a small bowl, stirring until well blended.
3
Cut potatoes into quarters and celery into 1-inch pieces; measure out baby carrots.
10 minutes
4
Place the seasoned beef roast into the slow cooker and pour the soup mixture around it.
1 minutes
5
Arrange the potatoes, carrots, and celery around and over the roast in the slow cooker.
1 minutes
6
Scatter the diced tomato over the vegetables.
1 minutes
7
Cover the slow cooker and cook on low for 8 hours until the beef is very tender and easily shreds with a fork.
480 minutes
8
Remove the roast to a cutting board and let rest for 5 minutes, then slice or shred into serving portions.
9
Arrange the sliced beef on a serving platter with the vegetables, then ladle some of the cooking liquid over top before serving.