Cooking Directions

• Season the beef as desired.  Heat the oil in a 6-quart saucepot over medium-high heat.  Add the beef and cook until well browned on all sides.  Pour off any fat.
• Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 1/2 hours.
• Add the carrots and the potatoes, if desired, to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender.  Season to taste.  Slice the beef and serve with the gravy mixture.

Ingredients

• 3 pound boneless beef chuck roast or boneless beef bottom round roast
• 1 tablespoon vegetable oil
• 2 cans (10 1/2 ounces each) Campbell’s® Brown Gravy with Onions
• 2 tablespoons barbecue sauce (optional)
• 1 pound baby cut carrots
• 1.75 pounds (about 4 medium) potato unpeeled, cut in quarters (optional)