Perfect BBQ Beef Gravy & Pot Roast
This recipe practically ensures a moist and flavorful pot roast...prepared gravy and barbecue sauce are the ingredients that make it so good!
Ingredients
2 tablespoons vegetable oil
4 pounds boneless beef bottom round (rump) roast or Beef chuck pot roast
2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
2 tablespoons barbecue sauce
8 medium carrot, peeled and cut into 2-inch pieces
4 pounds boneless beef bottom round (rump) roast or Beef chuck pot roast
2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy
2 tablespoons barbecue sauce
8 medium carrot, peeled and cut into 2-inch pieces
Instructions
Heat the oil in a 4-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Add the gravy and barbecue sauce and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.
Add the carrots. Cover and cook for 1 hour or until the beef is fork-tender.
Add the gravy and barbecue sauce and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.
Add the carrots. Cover and cook for 1 hour or until the beef is fork-tender.
Perfect BBQ Beef Gravy & Pot Roast
This recipe practically ensures a moist and flavorful pot roast...prepared gravy and barbecue sauce are the ingredients that make it so good!
Directions
Print
Heat the oil in a 4-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.Add the gravy and barbecue sauce and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.Add the carrots. Cover and cook for 1 hour or until the beef is fork-tender.
Ingredients
2 tablespoons vegetable oil4 pounds boneless beef bottom round (rump) roast or Beef chuck pot roast2 cans (10 1/4 ounces each ) Campbell’s® Beef Gravy2 tablespoons barbecue sauce8 medium carrot, peeled and cut into 2-inch pieces
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