Crockpot Beef Pot Roast

This is as delicious as the recipe sounds, service with hot rolls, yeast, rye, Brown or to your particular taste. Makes 6 to 8 servings

This is as delicious as the recipe sounds, service with hot rolls, yeast, rye, Brown or to your particular taste. Makes 6 to 8 servings

Ingredients

2 1/2 poundsboneless chuck pot roast
1 tablespooncooking all
1 poundwhole tiny new potatoes, three medium potatoes, or three medium sweet potatoes
8carrots or parsnips cut into 1 inch pieces - a combination
3small onions cut into wedges
3/4 cupwater, dry or white wine or tomato juice
1 tablespoonWorcester sauce
2 teaspoonsinstant beef bouillon granules
1 teaspoondried basil, crushed
Halfa cup cold water
1/4 cupall-purpose flour

1

Trim the fat from the pot roast. If necessary cut roast to fit into your crockpot
2

In a large pan and brown the roles on all sides in hot oil
3

Meanwhile remove a narrow strip of appeal from the centre of each new potato or peeling quarter each medium potato.
4

In a 4 quart crockpot Place potatoes, carrots and all parsnips, and onions
5

Place the meat on top of vegetables
6

In a small bowl combine 3/4 cup water, wind, or tomato juice; Worcestershire sauce, and granules, and basil.
7

Pour over the meat and vegetables
8

Cover and cook on low heat setting the 10 to 12 hours or high heat setting fire to 6 hours
9

Remove the meat and vegetables from cooker and place on platter, keep warm. Pour juices into a glass measuring cup. Skim fat
10

If necessary add water to call one and a half cups of juice
11

Transfer to saucepan
12

Combine the half cup cold water and flour; stir into the juice in the saucepan
13

Cook and stir until thickened and bubbly.
14

Season to taste with salt and pepper