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Weekday Pot Roast and Vegetables

  • 8servings
  • 610minutes
  • 244calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 pound) boneless beef bottom round roast or chuck pot roast

  2. 1 teaspoon garlic powder

  3. 1 tablespoon vegetable oil

  4. 1 pound potato, cut into wedges

  5. 3 cups fresh or frozen whole baby carrots

  6. 1 medium onion, thickly sliced

  7. 2 teaspoons dried basil leaves, crushed

  8. 2 (10 1/4 ounce) cans Campbell's® Beef Gravy

Instructions Jump to Ingredients ↑

  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 it's well browned on all sides.

  2. Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef. 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. Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.

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