Beef Pot Roast (In Pot, Oven or Slow Cooker) Another One!

Ingredients

• 1 (2.5-3 lb)  boneless beef roast, cut to fit pot or crock pot (chuck, shoulder or round)

• 2 tablespoons oil
• salt and pepper, to taste
• 1 tablespoon worcestershire sauce
• 1 teaspoon instant beef bouillon
• 1 teaspoon dried basil, crushed
• 3/4 lb new potato or 2 medium sweet potatoes
• 1 lb carrot, peeled, cut into 2-inch pieces or 6 medium parsnips, peeled, cut into 2-inch pieces
• 2 onions, cut into wedges
• 2 celery ribs, bias-cut in 1-inch pieces
• 1/4 cup flour

Directions

1. 1

   Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.

2. 2

   Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.

3. 3

   Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.

4. 4

   Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.

5. 5

   Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.

6. 6

   Simmer covered, until tender, 45 to 60 minutes. Add water as needed.

7. 7

   Transfer meat and vegetables to platter. Reserve juices.

8. 8

   To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.

9. 9

   In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.

10. 10

    For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.

11. 11

    For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.