Weekday Pot Roast and Vegetables Recipe from

By barbgreenfield

Ingredients

• 1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
• 1 tsp. garlic powder
• 1 tbsp. vegetable oil
• 1 lb. potato, cut into wedges
• 3 cups fresh or frozen whole baby carrots
• 1 medium onion, thickly sliced (about 3/4 cup)
• 2 tsp. dried basil leaves, crushed
• 2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Preparation

Step 1

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.