4 medium potatoes, quartered
2 cup fresh or frozen baby carrots
1 stalk celery, cut into 1 inch pieces
2 1/2 lb. Boneless beef chuck roast
1/2 tsp. pepper
1 cans tomato with roasted garlic & herbs soup
1/2 cup water

Place potatoes, carrots and celery in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over all. Cover and cook on Low 10 to 12 hours. For thicker gravy, mix 1/4 c. all-purpose flour with 1/2 C. water. Remove beef and keep warm. Add flour mixture to slow cooker. Turn heat to High. Cook until mixture boils and thickens, about 10 minutes.

Serves 4 to 6.