Weekday Pot Roast And Vegetables

• 2 - 2 1/2 lbs boneless bottom round roast or 2 -2 1/2 lbs chuck roast
• 1 teaspoon garlic powder
• 1 tablespoon vegetables, powder
• 4 medium potatoes, each cut into 6 wedges (about 1 lb)
• 3 cups baby carrots (fresh or frozen)
• 1 medium onion, thickly sliced (about 3/4 cup )
• 2 teaspoons dried basil leaves, crushed
• 2 (10 1/4 ounce) cans campbell's beef gravy

1. Sprinkle all sides of roast with garlic powder. Heat oil in medium skillet over medium-high heat. Add roast and cook unitl browned.
2. Place potatoes, carrots and onion in 3 1/2-quart slow cooker. Sprinkle with basil. Top with roast. Pour gravy over roast and vegetables.
3. Cover and cook on LOW 10-12 hours (or on HIGH for 5-6 hours) or until roast is fork-tender.
4. Remove roast from cooker and let stand 10 minutes. Serve roast with vegetables and gravy.
5. TIP: Browning the meat on the stovetop before adding it to the slowcooker adds to the flavor and color of the dish.

chuck roast, garlic, vegetables, potatoes, baby carrots, onion, basil, campbells beef

Taken from www.food.com/recipe/weekday-pot-roast-and-vegetables-431364 (may not work)