Weekday Pot Roast and Vegetables

"Another fantastic slowcooker recipe, Love it, love it...."
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Ready In:


  • 2 - 2 12 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


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

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