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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 potatoes, cut into wedges

3 cups fresh or frozen whole baby carrots

1 medium onion, thickly sliced (about 3/4 cup)

2 teaspoons dried basil leaves, crushed

2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Description

Slow Cooking Is A Great Tenderizer For A Pot Roast. Your Family Will Find This One To Be Among The Best Ever.

Campbells Kitchen