Two Nine North’s Recipie of the day: Slow Cooker Weekday Pot Roast and Vegtables!
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
• 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.
• 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.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
• *Or on HIGH for 5 to 6 hours.