Italian Pot Roast (Crock Pot)

4 medium potatoes, quartered (about 4 cups)
2 cups fresh or frozen baby carrots
1 stalk celery, cut in 1 inch pieces
1/2 cup diced tomato
1 (2 1/2 pound) boneless beef chuck roast
1/2 tsp black pepper
1 can (10 3/4 ounces) tomato soup
1/2 cup water
1 tbs roasted garlic*
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes, crushed
1 tsp vinegar

*to roast garlic, place whole garlic bulb on piece of aluminum foil.
drizzle with a little oil and wrap
roast in oven at 350 degrees for 45 min or until soft*

place potatoes, carrots, celery, and tomato in crock pot
season roast with pepper and place on top of veggies

mix together soup, water, garlic, basil, oregano, parsley and vinegar
pour over meat and veggies

cover and cook

LOW 10-12 hours
HIGH 4-6 hours

*makes 4-6 servings*