Beef Pot Roast

Course : Crockpot
Serves: 1
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Ingredients:

2 pound boneless beef chuck roast -- (2 to 2 1/2)
1 tablespoon cooking oil
1 pound whole tiny new potatoes -3 medium or 3 --
medium sweet potatoes
8 medium carrots or parsnips cut into 1 inch pieces
3 small onions -- cut in wedges
1/3 cup water -- dry red wine, or tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon dried basil -- srushed
1/2 cup cold water
1/2 cup all-purpose flour
 

Preparation / Directions:

1. Trim fat from roast.In large skillet brown roast on all sides in hot oil. 2. Meanwhile, remove a narrow strip of peel from the center of each new potato, or peel and quarter each medium potato. In a 3-1/2 ot 4- quart cooker place potatoes, carrots or parsnips, and onions. Place meat atop vegetables. 3. In small bowl combine, 3/4 cup water, wine, or tomato juice; worcestershire sauce, bouillon granules and basil. Pour over meat and vegetables. 4. Cover; cook on LOW-heat setting for 10 to 12 hours or on HIGH_ heat setting for 5 to 6 hours. 5. Remove meat and vegetables from cooker and place on a platter Keep warm. Pour jucies into glass measuring cup. Skim fat. If necessary add water to equal 1-1/2 cups juice. Transfer tosaucepan. Combine the 1/2 cup cold water and flour; stir into juice in saucepan. Cook and stir 1 more minute. Season to taste with salt and pepper. Makes 6 to 8 serving. Serve with meat.


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