Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:


    Source of Recipe


    Recipe Introduction

    Just a whiff of this pot roast and the family will come running!

    Recipe Link:

    List of Ingredients

    4 medium potatoes, cut into quarters (4 cups)
    2 cups fresh or frozen whole baby carrots
    1 stalk celery, cut into 1" pieces
    1 medium Italian plum tomato, diced
    2 1/2 lbs. beef bottom round or chuck pot roast
    1/2 tsp. ground black pepper
    1 can (10 3/4 oz.) Campbell’sŪ Condensed Tomato Soup
    1/2 cup water
    1 tbsp. chopped roasted garlic, *or chopped fresh garlic
    1 tsp. each dried basil leaves , dried oregano leaves and dried parsley flakes, crushed
    1 tsp. vinegar


    PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top.

    MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.

    COVER and cook on LOW 10 to 12 hr. or until done.** Serves 4 to 6.
    TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens.

    *To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.

    **Or on HIGH 5 to 6 hr.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |