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CROCK-POT ITALIAN POT ROAST
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Category |
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Entrees - Maindishes
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Sub
Category |
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None
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Ingredients |
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4 medium potatoes cut into quarters (about 4 cups)
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2 cups fresh or frozen whole baby carrots
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1 stalk celery, cut into 1” pieces
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1 medium plum tomato, diced
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2 ½ lb beef bottom round roasts or beef chuck pot roast
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½ tsp ground black pepper
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1 can condensed tomato soup
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½ cup water
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1 Tbsp chopped garlic
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1 tsp each dried basil, dried oregano and dried parsley
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1 tsp vinegar
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Instructions |
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Place potatoes, carrots, celery, and tomato in
slow cooker.
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Season roast with pepper and place on top. Mix
soup, water, pepper, garlic, spices, and vinegar.
Pour over all.
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Cover and cook on low for 10-12 hours or on high
for 5-6 hours.
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Originally Submitted
7/14/2015
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