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Sunday, September 30 2012

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


Weekday Pot Roast and Vegetables
Recipe from 
Servings: 8
Prep Time: 15 mins
Total Time: 10 hrs 15 mins
       boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
     tsp.  garlic powder
     tbsp.  vegetable oil
     lb.  potato, cut into wedges
     cups  fresh or frozen whole baby carrots
       medium onion, thickly sliced (about 3/4 cup)
     tsp.  dried basil leaves, crushed
     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.
Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email

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