Weekday Pot Roast & Veggies (Slow Cook) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - 2 1/2 lb. boneless beef bottom round or chuck roast or chuck roast
1tsp. garlic powder
1 T vegetable oil
4 med. potatoes (about one lb.) Cut each into 6 wedges
3 C fresh or frozen baby carrots
1 med. onion, thickly sliced (about 3/4 c.)
2 tsp dried basil leaves,crushed
2 cans (10 1/4 oz. each) Campbell's beef gravy
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Directions: |
Directions:Sprinkle all sides of roast with garlic powder. Heat oil in med. skillet over med. heat. Add roast and cook until browned, on all sides.
Place potatoes, carrots and onions in a 3 1/2 quart slow cooker.
Sprinkle basil. Top with roast, Pour gravy over roast and veggies.
Cover and cook on low 10 to 12 hrs. or until roast is fork tender. (or cook high heat 5 to 6 hrs.)
Remove roast from cooker and let stand 10 min. Slice and serve with veg. and gravy. |
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Number Of
Servings: |
Number Of
Servings:serves 6-8 people |
Personal
Notes: |
Personal
Notes: Browning the roast stove top before adding it to the slow cooker add to the flavor and color of the dish.
This was always one of my favorite meals my Mom used to make when we were growing up. This was before slow cookers. She browned her meat on top of the stove and then put it into the oven with thick slices of onion on top of it, add about 1 c. liquid. Preheated the oven @ 350 degrees. Bake it about maybe 2 hours till it was feeling tender. Next she would add her carrots about 15 min. later she would add her potatoes. She always made Cole slaw to serve with it. This is still one of my favorite meals, I think it reminds me of Mom's home cooked meals.
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