Weekday Pot Roast and Vegetables

Submitted by Chef mariajane

"Another fantastic slowcooker recipe, Love it, love it...."

 

• Ready In: 10hrs
• Ingredients: 8
• Serves: 6-8

ingredients

• 2 - 2 1⁄2 lbs boneless bottom round roast or 2 -2 1/2 lbs chuck roast
• 1 teaspoon garlic powder
• 1 tablespoon vegetables, powder
• 4 medium potatoes, each cut into 6 wedges (about 1 lb)
• 3 cups baby carrots (fresh or frozen)
• 1 medium onion, thickly sliced (about 3/4 cup )
• 2 teaspoons dried basil leaves, crushed
• 2 (10 1/4 ounce) cans campbell's beef gravy

directions

1. Sprinkle all sides of roast with garlic powder. Heat oil in medium skillet over medium-high heat. Add roast and cook unitl browned.
2. Place potatoes, carrots and onion in 3 1/2-quart slow cooker. Sprinkle with basil. Top with roast. Pour gravy over roast and vegetables.
3. Cover and cook on LOW 10-12 hours (or on HIGH for 5-6 hours) or until roast is fork-tender.
4. Remove roast from cooker and let stand 10 minutes. Serve roast with vegetables and gravy.
5. TIP: Browning the meat on the stovetop before adding it to the slowcooker adds to the flavor and color of the dish.