Easy Pot Roast
Transform an inexpensive cut of beef and a few pantry ingredients into a homemade one-pot comfort food meal. The beef and vegetables are simmered in rich brown gravy until fork-tender- so easy and really delicious.
Ingredients
3 pound boneless beef chuck roast or boneless beef bottom round roast
1 tablespoon vegetable oil
2 cans (10 1/2 ounces each) Campbell’s® Brown Gravy with Onions
2 tablespoons barbecue sauce (optional)
1 pound baby cut carrots
1.75 pounds (about 4 medium) potato unpeeled, cut in quarters (optional)
1 tablespoon vegetable oil
2 cans (10 1/2 ounces each) Campbell’s® Brown Gravy with Onions
2 tablespoons barbecue sauce (optional)
1 pound baby cut carrots
1.75 pounds (about 4 medium) potato unpeeled, cut in quarters (optional)
Instructions
Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and the potatoes, if desired, to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Season to taste. Slice the beef and serve with the gravy mixture.
Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and the potatoes, if desired, to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Season to taste. Slice the beef and serve with the gravy mixture.
Easy Pot Roast
Transform an inexpensive cut of beef and a few pantry ingredients into a homemade one-pot comfort food meal. The beef and vegetables are simmered in rich brown gravy until fork-tender...
Directions
Print
Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.Stir the gravy and barbecue sauce, if desired, in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.Add the carrots and the potatoes, if desired, to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender. Season to taste. Slice the beef and serve with the gravy mixture.
Ingredients
3 pound boneless beef chuck roast or boneless beef bottom round roast1 tablespoon vegetable oil2 cans (10 1/2 ounces each) Campbell’s® Brown Gravy with Onions2 tablespoons barbecue sauce (optional)1 pound baby cut carrots1.75 pounds (about 4 medium) potato unpeeled, cut in quarters (optional)
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