Pot Roast

Name: Pot Roast
Ingredients: 2 - 2.5 lbs boneless beef chuck; 1 T cooking oil; 1 Lb tiny new potatoes OR 3 medium potatoes OR 3 medium sweet potatoes; 8 carrots or parsnips cut into 1 inch pieces; 3 small onions cut into wedges; 3/4 cup water; 1 T worcestershire sauce; 2 t instant beef bouillon granules; 1 t dried basil or oregano; 1/2 cup cold water; 1/4 cup all purpose flour; salt and pepper

12 ingredients

1 steps

Ingredients

2 - 2.5 lbs boneless beef chuck
1 T cooking oil
1 Lb tiny new potatoes OR 3 medium potatoes OR 3 medium sweet potatoes
8 carrots or parsnips cut into 1 inch pieces
3 small onions cut into wedges
3/4 cup water
1 T worcestershire sauce
2 t instant beef bouillon granules
1 t dried basil or oregano
1/2 cup cold water
1/4 cup all purpose flour
salt and pepper

Directions

1

{"0":"1. Trim fat off roast. salt and pepper. in a large skillet brown","1":"meat on all sides in hot oil and drain off the fat.","3":"2. Meanwhile, remove a narrow strip of peel from the center of each","4":"new potato, or peel and quarter each medium potato. place potatoes,","5":"carrots, parsnips, and onions in slow cooker. place meat over","6":"vegetables.","8":"3. in a small bowl combine the water, worcestershire sauce, bouillon,","9":"and basil\/oregano. pour over meat and vegetables.","11":"4. cover and cook on low heat for 10 - 12 hours or high for 5-6","12":"hours. you can let this go longer and it just gets better...","14":"5. transfer meat and vegetables to a serving platter, reserving","15":"juices. cover meat and keep warm. pour cooking juices into a glass","16":"measuring cup and skim off fat. for gravy, measure 1.5 cup of juice,","17":"adding water, if necessary. transfer to a saucepan. combine the 1\/2","18":"cup cold water and flour, stir into juices in saucepan. cook and stir","19":"until thickened and bubbly. cook for 1 minute more. season with salt","20":"and pepper to taste."}