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


15 min.


10 hr. 15 min.



Cook: 10 hr.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

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.

Full Screen View

  • *Or on HIGH for 5 to 6 hours.
You need to be signed in to add a note to this recipe.
Please Log In or Register.