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    Weekday Pot Roast & Vegetables Weekday Pot Roast & Vegetables

    Prep: 15 min - Cook: 10 hr 15 min*

    2 1/2 lb. boneless beef chuck roast
    1 tsp. garlic powder
    1 tbsp. vegetable oil
    4 potatoes, each cut into 6 wedges (about 1 lb.)
    3 cups fresh or frozen baby carrots
    1 medium onion, peeled and thickly sliced
    2 tsp. dried basil leaves, crushed
    2 cans (10 1/4 oz. each) Franco-American® Beef Gravy


    SEASON beef with garlic. Heat oil in skillet. Add beef and cook until browned.

    PLACE potatoes, carrots and onion in 3 1/2-qt. slow cooker. Sprinkle with basil. Top with beef. Pour gravy over all. Cover and cook on LOW 10 to 12 hr.*

    REMOVE beef and let stand 10 min. Slice beef. Serve with vegetables and gravy.

    Makes 8 servings

    Tip: *Or on HIGH 5 to 6 hr

    This recipe created by Campbell's.

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