Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.
cost per recipe: $20.49
The price is determined by the national average.
pounds boneless beef bottom round (rump) roast or chuck pot roast (1 roast)
teaspoon garlic powder
tablespoon vegetable oil
pound potato, cut into wedges
ounces (about 3 cups) fresh or frozen baby-cut carrots
medium onion, thickly sliced (about 3/4 cup)
teaspoons 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.
(10 1/4 ounces each ) Campbell’s® Beef Gravy
November 9, 2012
Very simple to prepare and with the savory taste of your Grandmother's Sunday homemade pot roast. Just chop up your vegetables, add the ingredients, season to taste ,place in slow cooker and go! This recipe is a sure enough home-run!
September 27, 2011
My husband said this is the best pot roast he's ever had. Even my three year old gobbled it up. So good...so juicy and tender...might have to make this every week! I wasn't so sure about the whole canned gravy idea, but TOTALLY worth it. Give it a try!
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