Pot Roast and Vegetables

Slow cooking is a great tenderizer for a pot roast. Your family will find this one to be among the best ever.

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 cups fresh or frozen whole baby carrots
• 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

See Directions > http://www.recipe.com/collections/crock-pot-pot-roast-recipes/?page=1

Recipe from Campbell's 

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