Weekday Pot Roast and Vegetables Recipe

Weekday Pot Roast and Vegetables Recipe

  • 1 (2 pound) boneless beef bottom round roast or chuck pot roast
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 pound potato, cut into wedges
  • 3 cups fresh or frozen whole baby carrots
  • 1 medium onion, thickly sliced
  • 2 teaspoons dried basil leaves, crushed
  • 2 (10.25 ounce) cans Campbell's® Beef Gravy
  1. Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.
  2. Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef. Pour the gravy over the beef and vegetables.
  3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
  4. Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.
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