Weekday Pot Roast and Vegetables

Weekday Pot Roast and Vegetables

Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.

by 50  people
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Recipe from Campbell's
SERVINGS
8
PREP TIME
15 mins
TOTAL TIME
10 hrs 15 mins

Weekday Pot Roast and Vegetables

Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.

Recipe from Campbell's
Recipe from Campbell's
Weekday Pot Roast and Vegetables
SERVINGS
8
PREP TIME
15 mins
TOTAL TIME
10 hrs 15 mins
by 50  people
add your rating
add a comment
Ingredients
  • 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
Related Video
How to Cook a Pot Roast in the Oven

Knowing how to cook a pot roast in the oven lets you spend more with your family during a Sunday supper, and less time in the kitchen.

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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