What You Need
1
boneless beef chuck eye roast (2-1/2 lb.)
1-3/4
lb. small red potatoes (about 10), quartered
10
carrots, peeled, quartered
1
large onion, cut into 1/2-inch-thick slices
1
bottle (18 oz.) KRAFT Original Barbecue Sauce
3
Tbsp. flour
1/3
cup water
Make It
PLACE meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
REMOVE meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.
MIX flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.
Kraft Kitchens Tips
Creative Leftovers
Cool, then refrigerate any leftovers. To serve as a sandwich, spread split kaiser roll with 1 Tbsp. KRAFT Real Mayo Mayonnaise; sprinkle with 2 tsp. KRAFT Grated Parmesan Cheese. Add 3 oz. sliced leftover meat, 2 Tbsp. leftover onions and 1 KRAFT Singles Select. Wrap in foil. Bake at 375ºF for 15 min. or until heated through.
Substitute
Prepare using any other boneless beef pot roast, such as a rump, bottom round, shoulder or arm roast.
Note
Add 1/2 cup water to the barbecue sauce if a milder flavor is desired.