Slow Cooker Italian Beef Roast

Campbell's Slow Cooker Italian Beef Roast Recipe

Slow cooking makes this beef roast especially tender...the combination of red wine, onion soup, garlic, tomatoes and olives makes the dish flavorful and delicious.

At a glance


15 min.


8 hr. 25 min.



Cook: 8 hr. 10 min.

Made With

  • Campbell’s® Condensed French Onion Soup

    Campbell’s® Condensed French Onion Soup

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What You'll Need

2 1/2 pounds boneless beef bottom round (rump) roasts or chuck pot roast (1 roast)
1 dash ground black pepper
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup burgundy wine or other dry red wine
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano leaves, crushed
1 can (about 14.5 ounces) diced tomatoes
1 medium onion, chopped (about 1/2 cup)
1/4 cup sliced pimento-stuffed olive

How to Make It

  • 1

    Season the beef with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.

  • 2

    Stir the soup, wine, vinegar, garlic, oregano, tomatoes and onion in a 3 1/2-quart slow cooker. Add the beef and turn to coat.

  • 3

    Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

  • 4

    Remove the beef from the cooker and keep warm. Stir the olives into the cooker. Turn the heat to HIGH. Cover and cook for 10 minutes. Serve the sauce with the beef.

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  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
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