INGREDIENTS
2 1/2
lbs Beef chuck roast or bottom round, boneless roast
2 cups
Baby-cut carrots, fresh or thawed frozen
1 tsp
Basil, leaves
1
stalk Celery
1 tbsp
Garlic or fresh garlic, store-bought or homemade roasted
1
Italian plum tomato, medium
1 tsp
Oregano, dried leaves
1 tsp
Parsley flakes, dried
4
Potato, medium
1 can
Campbell's tomato soup, Condensed
1/2 tsp
Black pepper, ground
1 tsp
Red wine vinegar
1/2 cup
Water