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Recipe Tags: Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Beef Potatoes Vegetables American Crock Pot Slow Cooker Dietary One Dish Meal Low Sodium Low Calorie Low Carb Northeastern United States Low In Something Meat Roast Beef Carrots Equipment

Beef Pot Roast Pot Oven Or Slow Cooker

Yes, i know, lots of pot roast recipes here, but i tell you this is my all time favorite. even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!!

Steps

Trim fat from meat.
Brown meat on all sides in hot oil in a 4- to 6-quart dutch oven.
Drain fat.
Mix 3 / 4 cup water , worcestershire sauce , bouillon , basil and salt and pepper to taste.
Pour over roast.
Bring to boil.
Reduce heat and simmer , covered , 1 hour.
Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
Add potatoes , carrots , onions and celery to pot.
Return to boil.
Reduce heat.
Simmer covered , until tender , 45 to 60 minutes.
Add water as needed.
Transfer meat and vegetables to platter.
Reserve juices.
To prepare gravy , measure juices , skim off fat , and add enough water to make 1 1 / 2 cups.
Return to dutch oven.
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.
For oven cooking: after browning meat and adding liquid mixture to pan , bake , covered , for 1 hour at 325 degrees',.

Ingredients

boneless beef roast, oil, salt and pepper, worcestershire sauce, instant beef bouillon, dried basil, new potatoes, carrots, onions, celery ribs, flour