Always a favorite, this pot roast is slow cooked to perfection in a scrumptious gravy with tender baby carrots. It’s easy to prepare and the result is a mouthwatering meal the whole family will enjoy.
cost per recipe: $16.18
The price is determined by the national average.
tablespoon vegetable oil
pounds boneless beef chuck roast or boneless beef bottom round roast (about 1 roast)
cans (10 1/2 ounces each ) Campbell's® Brown Gravy with Onions
tablespoons barbecue sauce (optional)
pound baby carrots, green tops removed, peeled and cut into 2-inch pieces
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Serve the beef with the gravy mixture.