Pot Roast

• 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

1. 1. Trim fat off roast. salt and pepper. in a large skillet brown
2. 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.
7. 3. in a small bowl combine the water, worcestershire sauce, bouillon,
8. and basil/oregano. pour over meat and vegetables.
9. 4. cover and cook on low heat for 10 - 12 hours or high for 5-6
10. hours. you can let this go longer and it just gets better...
11. 5. transfer meat and vegetables to a serving platter, reserving
12. juices. cover meat and keep warm. pour cooking juices into a glass
13. measuring cup and skim off fat. for gravy, measure 1.5 cup of juice,
14. adding water, if necessary. transfer to a saucepan. combine the 1/2
15. cup cold water and flour, stir into juices in saucepan. cook and stir
16. until thickened and bubbly. cook for 1 minute more. season with salt
17. and pepper to taste.

boneless beef chuck, cooking oil, tiny new potatoes, carrots, onions, water, worcestershire sauce, instant beef bouillon granules, basil, cold water, flour, salt

Taken from www.epicurious.com/recipes/member/views/pot-roast-50007745 (may not work)