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.
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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