Ingredients
- 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 potato , cut into wedges
- 3 cup fresh or frozen whole baby carrots
- 1 medium onion , thickly sliced (about 3/4 cup)
- 2 teaspoon dried basil leaves , crushed
- 2 can (10 1/4 ounces each) Campbell's® Beef Gravy
Description
Slow Cooker Weekday Pot Roast & Vegetables - The Huffington Post
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