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.