Pot Roast

Supper yummy and tender. This is comfort food at its best. Always a winner at my house.

Ingredients

• 1  2-1/2- to 3-pound  boneless beef chuck pot roast
• 2  tablespoons  cooking oil
• 3/4  cup  water
• 1  tablespoon  Worcestershire sauce
• 1  teaspoon  instant beef bouillon granules
• 1  teaspoon  dried basil, crushed
• 1/2  teaspoon  salt
• 1  pound  tiny new potatoes or 4 medium potatoes or sweet potatoes
• 1  pound  carrots or 6 medium parsnips, peeled and cut into 2-inch pieces
• 2  small  onions, cut into wedges
• 2    stalks celery, bias-sliced into 1-inch pieces
• 1/2  cup  cold water
• 1/4  cup  all-purpose flour
•     Black pepper (optional)

Directions

1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.
3. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.
4. Makes 8 to 10 servings
5. Oven directions: Trim fat from meat. Brown roast as directed above. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over meat. Bake, covered, in a 325 degree F oven for 1 hour. Prepare potatoes as directed. Add vegetables to meat. Cover and bake for 45 to 60 minutes more or until tender. Prepare gravy in a saucepan as directed above.
6. Slow cooker directions: Trim fat from meat. Place vegetables in a 4-1/2- or 5-quart slow cooker. Cut roast to fit, if necessary; place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Add to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Prepare gravy in a medium saucepan on the range top as in step 3 above. Serve gravy with meat and vegetables.