Weekday Pot Roast and Vegetables

Weekday Pot Roast and Vegetables

"Use Campbell's® Beef Gravy to make a satisfying and delicious pot roast in the slow cooker for your hungry family. "
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10 h 25 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
  4. Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.


  • *Or on HIGH for 5 to 6 hours.


Read all reviews 68
  1. 93 Ratings

Most helpful positive review

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

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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

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 ha...

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

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 flav...

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 grav...

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

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

This recipe made my pot roast so tender it just fell apart when poked with a fork! The taste was wonderful. I added celery and sprinkled some mushrooms on top of the pot roast as well since I ha...

This was very easy and really good for something made with store-bought gravy. I made it for company and everyone had seconds. It was also good as left-overs the next day.