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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Campbell's.