Weekday Pot Roast and Vegetables

Ingredients

• 3 cups baby carrots fresh whole
• 20.5 ounce campbell's® beef gravy canned
• 2 teaspoons basil leaves dried crushed
• 1 teaspoon garlic powder 
• 1 medium onion sliced
• 2 pound chuck pot roast boneless
• 1 pound potatoes cut into wedges
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. Season the beef with the garlic powder.
2. Heat the oil in a 10-inch skillet over medium-high heat.
3. Add the beef and cook until it's well browned on all sides.
4. Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker.
5. Sprinkle with the basil.
6. Add the beef.
7. Pour the gravy over the beef and vegetables.
8. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
9. Remove the beef from the cooker and let it stand for 10 minutes.
10. Serve the beef with the vegetables and gravy.