Weekday Pot Roast and Vegetables
Recipe from
Campbell's
Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.
Ingredients
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1boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)see savings
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1 tsp.garlic powdersee savings
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1 tbsp.vegetable oilsee savings
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1 lb.potato, cut into wedgessee savings
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3 cupsfresh or frozen whole baby carrotssee savings
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1medium onion, thickly sliced (about 3/4 cup)see savings
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2 tsp.dried basil leaves, crushedsee savings
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2 cans(10 1/4 ounces each) Campbell's® Beef Gravysee savings
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Directions
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 well browned on all sides.
2.
Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. 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.
*Or on HIGH for 5 to 6 hours.
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