Weekday Pot Roast and Vegetables

61 Reviews

Prep: 15 min
Cook: 10 hr 10 min
Ready In: 10 hr 25 min

“Use Campbell's® Beef Gravy to make a satisfying and delicious pot roast in the slow cooker for your hungry family. ” - by Campbell's Kitchen

Ingredients

1 (2 pound) boneless beef bottom round roast or chuck pot roast
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
2 teaspoons dried basil leaves, crushed
2 (10.25 ounce) cans Campbell's® Beef Gravy

Hide Checklist

Directions

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.
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.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.

Nutrition

Amount Per Serving (8 total)

Calories
244 cal
12%

Fat
10.3 g
16%

Carbs
20 g
6%

Based on a 2,000 calorie diet

Reviews (61)

Rate This Recipe

jenejohn

Dec. 20, 2008

"Only one problem, My 4# pot roast was done and tender in 6 hours on slow cooker...." See more"

Mia Nuttle

Jan. 28, 2009

"This recipe was great! I was a little scared because I wasn't too sure about the canned gravy but it turned out great! Mine cooked for about 11 hours on low and it was the most tender roast I had ever..." See more had before! Great taste"