"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zesty Slow-Cooker Italian Pot Roast Recipe

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This recipe for Zesty Slow-Cooker Italian Pot Roast, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium unpeeled potatoes, quartered
2 cups fresh or frozen baby carrots
1 celery rib, cut into 1-inch pieces
1 boneless beef chuck roast (2-1/2 pounds)
1/2 teaspoon pepper
1 can (10-3/4 oz) Tomato with Roasted Garlic and Herb Soup, undiluted
1/2 cup water

Directions:
Directions:
Place potatoes, carrots and celery in a slow cooker. Season roast with pepper and place on top of vegetables. In a medium bowl, mix soup and water. Pour over roast. Cover and cook on low for 10-12 hours or on high 5-6 hours, or until meat is tender.

For a thicker gravy, combine 1/4 cup all-purpose flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.

 

 

 

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