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Beef: Weekday Pot Roast and Veggies

Source of Recipe


TOH Cooking School Collection Fall 2003






List of Ingredients



• 1 (2lb) boneless beef chuck roast
  
• 1 tsp. garlic powder
  
• 1 Tbls. oil
  
• 4 medium potatoes; each cut into 6 wedges
  
• 3 cups fresh baby carrots
  
• 1 medium onion; thickly sliced
  
• 2 tsp. dried basil
  
• 2 (10.5 oz) cans Beef Gravy
  






Instructions



1. Season the roast with garlic powder and brown in oil in a skillet.
   
   
2. Place the potatoes, carrots, and onion in the slow cooker.
   
   
3. Sprinkle with basil.
   
   
4. Top with the roast.
   
   
5. Pour the gravy over top.
   
   
6. Cover and cook on low 10-12 hours.
   
   
7. Remove meat and let stand for 10 minutes.
   
   
8. Slice beef and serve with veggies and gravy.
   
   
9. * Serves 6-8