Weekday Pot Roast and Vegetables |
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Prep Time: 15 Minutes Cook Time: 610 Minutes |
Ready In: 625 Minutes Servings: 8 |
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Use Campbell's® Beef Gravy to make a satisfying and delicious pot roast in the slow cooker for your hungry family. Ingredients:
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 |
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 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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