Cooking Directions

• Heat the oil in a 4-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Add the gravy and barbecue sauce and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.
• Add the carrots. Cover and cook for 1 hour or until the beef is fork-tender.

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds boneless beef bottom round (rump) roast or Beef chuck pot roast
• 2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
• 2 tablespoons barbecue sauce
• 8 medium carrot, peeled and cut into 2-inch pieces