Slow Cooker Weekday Pot Roast & Vegetables

Source: Campbell's Recipes
Tagged With: 8 servings

Slow Cooker Weekday Pot Roast & Vegetables

Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.

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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 600 minutes

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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 potato, 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

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.
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.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
*Or on HIGH for 5 to 6 hours.

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