Beef Pot Roast (Pot, Oven or Slow Cooker)

Step 1

Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.

Step 2

Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.

Step 3

Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.

Step 4

Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.

Step 5

Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.

Step 6

Simmer covered, until tender, 45 to 60 minutes. Add water as needed.

Step 7

Transfer meat and vegetables to platter. Reserve juices.

Step 8

To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.

Step 9

In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.

Step 10

For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.

Step 11

For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.