Weekday Pot Roast And Vegetables - cooking recipe

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

Preparation

Sprinkle all sides of roast with garlic powder. Heat oil in medium skillet over medium-high heat. Add roast and cook unitl browned.
Place potatoes, carrots and onion in 3 1/2-quart slow cooker. Sprinkle with basil. Top with roast. Pour gravy over roast and vegetables.
Cover and cook on LOW 10-12 hours (or on HIGH for 5-6 hours) or until roast is fork-tender.
Remove roast from cooker and let stand 10 minutes. Serve roast with vegetables and gravy.
TIP: Browning the meat on the stovetop before adding it to the slowcooker adds to the flavor and color of the dish.