Pot Roast

Name: Pot Roast
Ingredients: 3 1/2 lbs chuck roast; 2 tablespoons canola oil; 8 cups water; 2 tablespoons Worcestershire sauce; 2 teaspoons beef bouillon granules; 1 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon pepper; 4 garlic cloves, smashed; 2 bay leaves; 1 onion, sliced; 8 carrots, peeled and cut into 1-inch pieces; 4 potatoes, peeled and cut into 1-inch cubes

13 ingredients

6 steps

Ingredients

3 1/2 lbs chuck roast
2 tablespoons canola oil
8 cups water
2 tablespoons Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, smashed
2 bay leaves
1 onion, sliced
8 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 1-inch cubes

Directions

1

Heat oil in skillet and brown roast on all sides.
2

Add all ingredients, except the carrots and potatoes.
3

Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.
4

Add carrots and potatoes, continue simmering for 30 minutes more.
5

Remove meat and vegetables. Discard garlic cloves and bay leaves.
6

Thicken liquid with cornstarch and cold water to make gravy.