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Weekday Pot Roast and Vegetables

Weekday Pot Roast and Vegetables Recipe

  • 1 (2 pound) boneless beef bottom round roast or chuck pot roast
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 pound potato, cut into wedges
  • 3 cups fresh or frozen whole baby carrots
  • 1 medium onion, thickly sliced
  • 2 teaspoons dried basil leaves, crushed
  • 2 (10.25 ounce) cans Campbell's® Beef Gravy
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 244
Total Fat 10.3g
Saturated Fat 3.6g
Cholesterol 54mg
Sodium 395mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 4.7g
Protein 17.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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