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.
Ingredients
2 pounds boneless beef bottom round (rump) roast or chuck pot roast (1 roast)
1 teaspoon garlic powder
1 tablespoon vegetable oil
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
1 teaspoon garlic powder
1 tablespoon vegetable oil
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
Instructions
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.
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.
Slow Cooker Weekday Pot Roast & Vegetables
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Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.
Instructions
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.
Ingredients
2 pounds boneless beef bottom round (rump) roast or chuck pot roast (1 roast)1 teaspoon garlic powder1 tablespoon vegetable oil1 pound potato, cut into wedges12 ounces (about 3 cups) fresh or frozen baby-cut carrots1 medium onion, thickly sliced (about 3/4 cup)2 teaspoons basil leaves, crushed2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
