Season the roast with the black pepper.
Put the potatoes, carrots, celery and tomato in a 3 1/2 quart crock pot. Top with the roast.
Stir the soup, water, garlic, basil, oregano, parsley flakes and vinegar in a medium bowl. Pour the soup mixture over the roast and vegetables.
Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours or until the meat is fork-tender.
Remove the roast from the crock pot to a cutting board and let it stand for 10 minutes before slicing. Thinly slice the roast and put on a serving platter. Remove the vegetables with a slotted spoon and put on platter. Pour the juices from the crock pot into a gravy boat and serve with he roast and vegetables.
Tip: For a thicker gravy, stir 1/2 cup water and 1/4 cup all-purpose flour in a small bowl. Remove roast and vegetables from crock pot and stir the flour mixture into the juice. Turn the heat to HIGH and cook for 10 minute or until the mixture boils and thickens.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	380.85 Kcal (1595 kJ)
Calories from fat	93.85 Kcal
		% Daily Value*
Total Fat	10.43g	16%
Cholesterol	112.24mg	37%
Sodium	284.3mg	12%
Potassium	548.85mg	12%
Total Carbs	25.47g	8%
Sugars	8.03g	32%
Dietary Fiber	5.44g	22%
Protein	46.49g	93%
Vitamin C	5.6mg	9%
Vitamin A	1.7mg	55%
Iron	6.1mg	34%
Calcium	76.1mg	8%

Amount Per 100 g
Calories	92.59 Kcal (388 kJ)
Calories from fat	22.82 Kcal
		% Daily Value*
Total Fat	2.54g	16%
Cholesterol	27.29mg	37%
Sodium	69.12mg	12%
Potassium	133.44mg	12%
Total Carbs	6.19g	8%
Sugars	1.95g	32%
Dietary Fiber	1.32g	22%
Protein	11.3g	93%
Vitamin C	1.4mg	9%
Vitamin A	0.4mg	55%
Iron	1.5mg	34%
Calcium	18.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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