ZESTY SLOW-COOKER ITALIAN POT ROAST

ZESTY SLOW-COOKER ITALIAN POT ROAST
ACTIVE: 10 MIN
TOTAL: 12 HR 10 MIN
4 TO 6 SERVINGS

2 1/2 pounds beef bottom round roast
4 medium potatoes, cut into quarters
2 cups whole baby carrots
1 celery stalk, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1/2 teaspoon ground black pepper
1.(10 1/2-ounce) can Campbell's Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar

Place the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker.

Season the roast with pepper and place on top. Mix the soup, water, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low for 10 to 12 hours or until done.

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 the 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.