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CROCK-POT ITALIAN POT ROAST Recipe

   
 

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     CROCK-POT ITALIAN POT ROAST

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 medium potatoes cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
1 stalk celery, cut into 1” pieces
1 medium plum tomato, diced
2 ½ lb beef bottom round roasts or beef chuck pot roast
½ tsp ground black pepper
1 can condensed tomato soup
½ cup water
1 Tbsp chopped garlic
 
1 tsp each dried basil, dried oregano and dried parsley
1 tsp vinegar

Instructions
Place potatoes, carrots, celery, and tomato in slow cooker.
Season roast with pepper and place on top. Mix soup, water, pepper, garlic, spices, and vinegar. Pour over all.
Cover and cook on low for 10-12 hours or on high for 5-6 hours.


Originally Submitted
7/14/2015





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