Pot Roast & Vegetables

By blonde1352

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 potatoes, 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 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Details

Servings 8
Preparation time 15mins
Cooking time 25mins

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.