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

1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried 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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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

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

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