Slow Cooker Weekday Pot Roast & Vegetables
Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.
serves
8
people
Ingredients
cost per recipe: $20.49
The price is determined by the national average.
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2
pounds boneless beef bottom round (rump) roast or chuck pot roast (1 roast)
-
1
teaspoon garlic powder
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1
tablespoon vegetable oil
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1
pound potato, cut into wedges
-
12
ounces (about 3 cups) fresh or frozen baby-cut carrots
-
1
medium onion, thickly sliced (about 3/4 cup)
-
2
teaspoons basil leaves, crushed
-
2
cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
How to Make It
Step 1
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.
Step 2
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.
Step 3
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Recipe Tips
- *Or on HIGH for 5 to 6 hours.
