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Pot Roast 25

A home-style Pot Roast 25 made with Beef Chuck Pot Roast, Cooking Oil, Water Dry Wine Or Tomato Juice, Worcestershire Sauce, and Instant Beef Bouillon Granules. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 lb
• 2 tbsp
• 3/4 cup
• 1 tbsp
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   3 pounds beef chuck pot roast

2. 2

   1 teaspoon dried basil, crushed 3 medium potatoes, peeled and quartered 8 peeled carrots, cut into chunks 2 small onions, cut into wedges

3. 3

   Trim fat from roast.

4. 4

   In a Dutch oven, brown roast on all sides in hot oil.

5. 5

   Drain fat.

6. 6

   Combine water, Worcestershire sauce, bouillon granules, and basil.

7. 7

   Pour over roast.

8. 8

   Bring to boiling, reduce heat.

9. 9

   Cover and simmer for 1 hour.

10. 10

    Add potatoes, carrots, onions, and celery to meat. Cover, simmer 45 to 60 minutes or till tender, adding additional water if necessary.

11. 11

    Remove meat and vegetables from pan.

12. 12

    For gravy: measure pan juices, skim fat.

13. 13

    If necessary, add water to equal 1 1/2 cups.

14. 14

    Combine flour and 1/2 cup COLD water.

15. 15

    Stir into juices, return to pan.

16. 16

    Cook and stir until thickened and bubbly.

17. 17

    Cook and stir 1 minute more.

18. 18

    Season to taste.

19. 19

    CROCKERY-COOKER DIRECTIONS: Trim the fat from roast and brown as above.

20. 20

    THINLY slice vegetables and place in bottom of a 4 quart electric crockery cooker.

21. 21

    Cut roast to fit cooker, place atop vegetables.

22. 22

    Combine water, Worcestershire sauce, bouillon granules, and basil.

23. 23

    Pour over meat and vegetables.

24. 24

    Cover, cook on Low setting for 10 to 12 hours.

25. 25

    Prepare gravy as above, using a saucepan.