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

1. Season the roast with black pepper.

2. Put the potatoes, carrots, celery and tomato in crockpot. Top with the roast.

3. Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a medium bowl. Pour the soup mixture over the roast and veggies.

4. Cover and cook on LOW 10-12 hrs.

5. 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.

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