Easy Peasy Pot Roast

I really like just about anything made in a crock pot but I think I really loved this one because I made it all by myself.

2 to 2 1/2 pound boneless bee bottom round or chuck pot roast
1 teaspoon garlic powder
1 tablespoon vegetable oil
4 medium potatoes each cut into 6 wedges
3 cups fresh or frozen baby carrots
1 medium onion, thickly sliced
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's Beef Gravy

1. Sprinkle all sides of the roast with the garlic powder.  Heat the oil in a 10-inch skillet over medium-high heat.  Add the roast and cook until browned on all sides.
2. Put the potatoes, carrots, onion in a 3 1/2 quart slow cooker.  Sprinkle with the basil.  Top with the roast.  Pour the gravy over the roast and vegetables.
3. Cover and cook on LOW for 10 to 12 hours or HUGH for 5 to 6 hours, until the meat is fork tender.
4. Remove the roast to a cutting board and let stand for 10 minutes before slicing.  Serve the roast with the vegetables and gravy.