Beef Pot Roast (pot, Oven Or Slow Cooker)

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 boneless beef roast, 2 1/2-3 lb, cut to fit pot or crockpot (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

Recipe

• 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.