Weekday Pot Roast and Vegetables |
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Prep Time: 0 Minutes Cook Time: 600 Minutes |
Ready In: 600 Minutes Servings: 8 |
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Another fantastic slowcooker recipe, Love it, love it.... 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 |
Directions:
1. Sprinkle all sides of roast with garlic powder. Heat oil in medium skillet over medium-high heat. Add roast and cook unitl browned.
2. Place potatoes, carrots and onion in 3 1/2-quart slow cooker. Sprinkle with basil. Top with roast. Pour gravy over roast and vegetables.
3. Cover and cook on LOW 10-12 hours (or on HIGH for 5-6 hours) or until roast is fork-tender.
4. Remove roast from cooker and let stand 10 minutes. Serve roast with vegetables and gravy.
5. 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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