Weekday Pot Roast And Vegetables Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
638
FAT
122%
CHOL
64%
SOD
88%

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Ingredients for 8 servings

2 tsp. dried basil leaves , crushed

3 cups fresh or frozen whole baby carrots

1 tbsp. vegetable oil

2- to 2 1/2- pound boneless beef bottom round roast or chuck pot roast

1 medium onion , thickly sliced (about 3/4 cup)

2 cans (10 1/4 ounces each) Campbell's

1 tsp. garlic powder

1 lb. potato , cut into wedges

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