Slow Cooker Weekday Pot Roast & Vegetables

Campbell's Slow Cooker Weekday Pot Roast & Vegetables Recipe

Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.

At a glance

Prep

15 min.

Total

10 hr. 15 min.

Serves

8

Cook: 10 hr.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

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What You'll Need

2 pounds boneless beef bottom round (rump) roasts or chuck pot roast (1 roast)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, 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

  • 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.

  • 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.

  • 3

    Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

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  • *Or on HIGH for 5 to 6 hours.
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RID#25852

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