Beef Pot Roast

Ingredients:

• 2 1/2- 3 pound boneless beef chuck roast
• 2 tablespoons cooking oil
• 1 tablespoon Worcestershire sauce
• 3/4 cup beef broth or red wine
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 3 medium russet potatoes
• 3 medium sweet potatoes
• 1 pound carrots (parsnips work also)
• 2 small onions

 

Directions:

 Peel and cut potatoes and carrots into two inch pieces. Cut onion into wedges

Trim fat from meat. Place vegetables into slow cooker. Place meat on top of vegetables.

Combine beef broth, Worcestershire sauce, basil, and salt. Add to cooker.

Cover and cook on low-heat setting for 9-11 hours or on high heat for 4 1/2- 5 1/2 hours.

Serve with gravy

Adapted from Better Homes and Gardens New Cookbook; 14th ed