Weekday Pot Roast and Vegetables

Name: Weekday Pot Roast and Vegetables
Cook time: 10 h
Total time: 10 h
Yield: 6-8 serving(s)
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

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Recipe by Chef mariajane

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

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 10hrs

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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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