Easy Pot Roast
Recipe from
Campbell's
Always a tender choice, this pot roast features classic flavors of onion and a bit of barbecue.
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Ingredients
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1 tbsp.vegetable oilsee savings
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1boneless beef bottom round roast or beef chuck pot roast (about 3 pounds)see savings
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2 cans(10 1/2 ounces each) Campbell's® Brown Gravy with Onionssee savings
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2 tbsp.barbecue sauce (optional)see savings
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1 lb.whole baby carrots, green tops removed, cut into 2-inch piecessee savings
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Directions
1.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
2.
Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
3.
Add the carrots to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Serve the beef with the gravy.
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