POT ROAST & VEGETABLES

By sharon_rm2010

Campbell Soup Recipes - slow cooker

Ingredients

• 2 to 2 -1/2 pound boneless beef bottom round or chuck pot roast
• 1 tsp garlic powder
• 1 tbsp vegetables oil
• 4 medium potatoes (about 1 pound) each cut into 6 wedges
• 3 cups fresh or frozen baby carrots
• 1 medium onion, thickly sliced (about 3/4 cup)
• 2 tsps dried basil leaves, crushed
• 2 cans Campbells Beef Gravy

Details

Servings 6

Preparation

Step 1

Sprinkle all sides of roast with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until browned on all sides.

Put the potatoes, carrots and onion in a 3-1/2 quart slow cooked. Sprinkle with basil. Top with the roast. Pour the gravy over the roast and vegetables.

Cover and cook on low for 10 to 12 hours or until the meat is fork-tender (or on high for 5 to 6 hours).

Remove the roast to a cutting board and let stand 10 minutes before slicing. Serve the roast with the vegetables and gravy.