Cooking Directions

• 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 well browned on all sides.
• Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker.  Sprinkle with the basil.  Add the beef to the cooker.  Pour the gravy over the beef and vegetables.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

Ingredients

• 2 pounds boneless beef bottom round (rump) roast or chuck pot roast (1 roast)
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1 pound potato, cut into wedges
• 12 ounces (about 3 cups) fresh or frozen baby-cut carrots
• 1 medium onion, thickly sliced (about 3/4 cup)
• 2 teaspoons basil leaves, crushed
• 2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy