Pot Roast(Crock-Pot) - cooking recipe

Ingredients

1 (2 to 2 1/2 lb.) boneless beef chuck roast
1 tsp. garlic powder
1 Tbsp. Crisco oil
4 medium potatoes, cut into wedges
3 c. baby carrots
1 medium onion, thickly sliced
2 tsp. dried basil
2 cans (10 1/4 oz.) Franco-American beef gravy

Preparation

Season beef with garlic powder. In a skillet, brown beef in hot oil. Place potatoes, carrots and onions in a slow cooker. Sprinkle with basil. Top with beef. Pour gravy over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours or until a meat thermometer reads 160\u00b0. Remove beef and let stand 10 minutes. Slice beef. Serve with vegetables and gravy.