Season the beef with salt and pepper. Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the beef and cook until well browned on all sides (to prevent sticking- make sure the oil and pot are hot before adding the beef). Pour off any fat
Add the gravy and onions and heat to a boil. Place the rosemary sprig in the gravy. Reduce the heat to low. Cover and cook for 1 1/2 hours
Add the potatoes and carrots to the pot and stir to coat. Cover and cook for another 1 to 1 1/2 hours or until the beef is fork-tender
Remove the beef and vegetables from the pot, cover and keep warm. Spoon off any fat from the gravy mixture in the pot. Heat the gravy mixture over high heat for 8 minutes or until slightly thickened. Spoon the gravy over the meat and vegetables
Sprinkle with the parsley before serving, if desired
Ingredients
3 lbs. boneless beef chuck roast
1 tbsp vegetable oil
2 cans (10.5 ounces each) Campbell’s Beef Gravy
2 large onion, cut into wedges
1 sprig fresh rosemary leaves
1 1/2 lbs. whole baby yellow potato
16 oz. carrot, peeled and cut into 2-inch pieces (about 2 1/2 cups)
