"Use Campbell's® Beef Gravy to make a satisfying and delicious pot roast in the slow cooker for your hungry family. " — Campbell's Kitchen
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1 (2 pound)
boneless beef bottom round roast or chuck pot roast
potato, cut into wedges
fresh or frozen whole baby carrots
onion, thickly sliced
dried basil leaves, crushed
2 (10.25 ounce) cans
Campbell's® Beef Gravy
Only one problem, My 4# pot roast was done and tender in 6 hours on slow cooker.
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.
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
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 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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Weekday Pot Roast and Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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