Weekday Pot Roast and Vegetables

Servings: 8
Prep Time: 15 mins
Total Time: 10 hrs 15 mins


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


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 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.