Zesty Slow-Cooker Italian Pot Roast

Campbells Kitchen
610 mins (prep 10, cooking 600)
11 ingredients
6 servings
Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.

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  • 4 medium potatoes, cut into quarters (about 4 cups)
  • 2 cups fresh or thawed frozen whole baby carrots
  • 1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
  • 1 medium italian plum tomato, diced
  • 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
  • 1/2 teaspoon ground black pepper
  • 1 can (10 3/4 ounces) campbell's® condensed tomato soup
  • 1/2 cup water
  • 1 tablespoon chopped roasted garlic * or chopped fresh garlic
  • 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
  • 1 teaspoon vinegar


Serving Size (23.12 g)
Servings 6
Amount per Serving
Calories 1.2 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.12%
Saturated Fat 0.01g 0.17%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.91mg 0.23%
Total Carbohydrate 0.27g 0.54%
Dietary Fiber 0.1 g 2.49%
Sugars 0.01 g %
Protein 0.04g 0.51%
Vitamin A 2.25IU% Vitamin C 0.0mg%
Calcium 2.47mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium potatoes, fresh or thawed frozen whole baby carrots, stalk celery, italian plum tomato, beef chuck pot roast, or, bottom round roast, chopped roasted garlic or chopped fresh garlic, dried basil leaves