READY IN 10+ hrs

Weekday Pot Roast and Vegetables

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"Use Campbell's® Beef Gravy to make a satisfying and delicious pot roast in the slow cooker for your hungry family. " — Campbell's Kitchen

Directions

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.
Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef. Pour the gravy over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.

Kitchen-Friendly View

PREP 15 mins
COOK 10 hrs 10 mins
READY IN 10 hrs 25 mins

Footnotes

*Or on HIGH for 5 to 6 hours.

Reviews More Reviews

Most Helpful Positive Review

Dec 20, 2008

Only one problem, My 4# pot roast was done and tender in 6 hours on slow cooker.

—jenejohn

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Most Helpful Critical Review

Jul 02, 2010

I think 10 hours is too long. I made a 2.5 lb roast and it was well done in 8 hours. I suggest checking on the roast after 5 hours. After this recipe I will probably stick with onion soup mix.

—LianaMurphy

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83 Ratings

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Jan 28, 2009

This recipe was great! I was a little scared because I wasn't too sure about the canned gravy but it turned out great! Mine cooked for about 11 hours on low and it was the most tender roast I had ever had before! Great taste

—Mia Nuttle

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Jan 14, 2009

I cooked the beef in olive oil instead of vegetable oil....

—jillbegalle

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Feb 20, 2009

Delicious! The whole family loved it. My picky 5 year old even like the carrots for a change. I used chuck roast- more fat and more flavor. We don't like onions but want a little of the flavor so I just put in about 2 Tbsp. onion flakes. Could not find Campbell's gravy so we just used grocery store brand canned gravy and it was terrific.

—suzanne1968

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Apr 06, 2009

I usually do the roast in the crock pot with the cream of mushroom soup but the gravy added a great flavor to the roast and veggies. I was afraid there wouldn't be enough liquid because the gravy comes out of the can pretty thick but it thinned out as it cooked and turned out great! I hate to see food go to waste so I also threw in the last of the celery I had on hand, about a half of a can of peas and a few crushed cloves of garlic. Just with I had some mushrooms I could have added too... Mmm Mmm good!

—Mrs. Smith

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Feb 18, 2010

Wonderful - I did use 1 can gravy and 1 can cream of mush and added fresh mushrooms. Easy and phenomenal

—zeeff23

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Apr 06, 2009

OMG it tasted like one of those store bought ready cooked roast!!! I never dreamed I could ever cook something that tastes so good!

—magikalgirl79

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Nutrition

Calories
244 kcal
12%

Carbohydrates
20 g
6%

Cholesterol
54 mg
18%

Fat
10.3 g
16%

Fiber
3 g
12%

Protein
17.7 g
35%

Sodium
395 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Weekday Pot Roast and Vegetables

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 244
Calories from Fat: 92

% Daily Value *
Total Fat 10.3g 16 %
** Saturated Fat 3.6g 18 %
Cholesterol 54mg 18 %
Sodium 395mg 16 %
** Potassium 575mg 16 %
Total Carbohydrates 20g 6 %
Dietary Fiber 3g 12 %
Protein 17.7g 35 %
** Sugars 4.7g
** Vitamin A 168 %
** Vitamin C 25 %
** Calcium 4 %
** Iron 23 %
** Thiamin 14 %
** Niacin 47 %
** Vitamin B6 27 %
** Magnesium 11 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.