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

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

Time: 6 hrs 45 mins

Ingredients

• 1 (2 1/2-3 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 potatoes or 2 medium sweet potatoes
• 1 lb carrots 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 Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
• 2 Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
• 3 Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
• 4 Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
• 5 Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
• 6 Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
• 7 Transfer meat and vegetables to platter. Reserve juices.
• 8 To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
• 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 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 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.