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.

Weekday Pot Roast and Vegetables

by 47  people

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Servings: 8
Prep Time: 15 mins
Total Time: 10 hrs 15 mins
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  • 1   
    boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
  • 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 (about 3/4 cup)
  • 2   teaspoons 
    dried basil leaves, crushed
  • 2  10 1/4 ounce cans 
    Campbell's® Beef Gravy
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.
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.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
*Or on HIGH for 5 to 6 hours.
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