Categories: Slow Cooker
Ingredients
- 2 1/2 lbs boneless beef bottom round
- 1/2 tsp black pepper
- 4 medium potatoes, cut into quarters
- 2 cups baby carrots
- 1 stalk celery, cut into 1-inch pieces
- 1 medium plum tomatoes, diced
- 10.75 oz can condensed tomato soup
- 1/2 cup water
- 1 tbsp chopped roasted garlic
- 1 tsp vinegar
- 1 tsp each dried basil, oregano and parsley
Directions
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Season the roast with black pepper.
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Put the potatoes, carrots, celery and tomato in crockpot. Top with the roast.
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Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a medium bowl. Pour the soup mixture over the roast and veggies.
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Cover and cook on LOW 10-12 hrs.
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Remove the roast from the crockpot to a cutting board and let it stand for 10 minutes. Thinly slice the roast and put it on a serving platter. Remove the vegetables with a slotted spoon and put on platter. Pour the juices from the crockpot into a gravy boat and serve with the roast and vegetables.