This recipe practically ensures a moist and flavorful pot roast...prepared gravy and barbecue sauce are the ingredients that make it so good!
cost per recipe: $31.56
The price is determined by the national average.
tablespoons vegetable oil
pounds boneless beef bottom round (rump) roast or Beef chuck pot roast
cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
tablespoons barbecue sauce
medium carrot, peeled and cut into 2-inch pieces
Heat the oil in a 4-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Add the gravy and barbecue sauce and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.
Add the carrots. Cover and cook for 1 hour or until the beef is fork-tender.
(10 1/4 ounces each ) Campbell’s® Beef Gravy
August 26, 2006
I browned it and then put it in a slow cooker on low for eight hours with the gravy. I also seasoned the roast before I browned it. This created extremely good flavor. I also cooked my potatoes in the slow cooker so I definitely had a one pot meal ready!
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