Beef Pot Roast

When we moved to the UK, I wanted to get a good basic cookbook to bring with us.  I bought the newest Better Homes and Garden cookbook.  Everything I have tried has been delicious.  One feature that I like is that it offers several variations for many of the recipes.  So if you like the dish you can try it again with a slight change.

On a side note, I had this cookbook in college but probably sold it back to a used book store in one of my moves since then.  It has changed a lot since then anyway, so I'm glad I have a new edition!

Here's one of the recipes I tried and loved...beef pot roast.

1 2-3 lb boneless beef chuck pot roast
2 T cooking oil
1 T Worcestershire sauce
1 t instant beef bouillon granules (I used this little paste-type cube they have here in the UK)
1 t dried basil, crushed
1/2 t salt
1 lb tiny new potatoes or 4 medium potatoes
1 lb carrots, peeled and cut into 2" pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1" pieces
1/2 c cold water
1/4 c flour
pepper

1.  Trim fat from meat.  Place vegetables in slow cooker.

2.  Place meat on top of vegetables.

3.  Combine 3/4 cup water Worcestershire sauce, bouillon granules, basil and salt.  Add to slow cooker.

4.  Cover and cook on low-heat setting for 9-11 hours (or on high heat for 5 hours).

5.  Gravy:  Use juices from slow cooker.  Add enough water to make 1 1/2 cups.  In a small bowl, stir cold water and flour until smooth.  In a saucepan, heat juices, then add water/flour combination.  Cook and stir until thick and bubbly.  Season with pepper if desired.