Cooking Directions

• Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker.  Season the beef with the black pepper.  Place the beef into the cooker.
• Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl.  Pour the soup mixture over the beef and vegetables.
• Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.

Ingredients

• 4 medium potato, cut in quarters (about 4 cups)
• 2 cups fresh or thawed frozen baby-cut carrots
• 1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
• 1 medium Italian plum tomato, diced
• 2.5 pounds boneless beef chuck roast or bottom round roast (about 1 roast)
• 0.5 teaspoon ground black pepper
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup water
• 1 tablespoon chopped store-bought or homemade* roasted garlic or fresh garlic
• 1 teaspoon basil leaves, crushed
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon dried parsley flakes
• 1 teaspoon red wine vinegar