Weekday Pot Roast & Vegetables

By Suzolson

Ingredients

• 1 boneless beef chuck roast (2 to 2-1/2 pounds)
• 1 teaspoon garlic powder
• 1 tablespoon Crisco® Oil
• 4 medium potatoes, each cut into 6 wedges (about 1 pound)
• 3 cups fresh or frozen baby carrots
• 1 medium onion, thickly sliced
• 2 teaspoons dried basil
• 2 cans (10-1/4 ounces each) Franco-American® Beef Gravy

Details

Servings 8

Preparation

Step 1

Season beef with garlic powder. In a skillet, brown beef in hot oil. Place potatoes, carrots and onion in a slow cooker. Sprinkle with basil. Top with beef. Pour gravy over all. Cover and cook on low 10-12 hours or high 5-6 hours or until a meat thermometer reads 160°. Remove beef and let stand 10-minutes. Slice beef. Serve with vegetables and gravy. Yield: 6-8 servings.