Beef Pot Roast Recipe
Ingredients
| Whole tiny new potatoes - 12 ounces | ||
| Carrots | 8 | |
| Onions | 2 | |
| Celery ribs | 2 | |
| Beef chunk, or pot roast, 2 1/2 to 3 pounds | ||
| Cooking oil | 2 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Instant beef bouillon granules - 1 teaspoon | ||
| Dried basil - 1 teasoon | ||
Directions
MAKING
1) In the bottom of a slow cooker, place the vegetables.
2) In a skillet, brown the roast in oil and transfer it to the cooker. Place on top of the vegetables.
3) Combine together the water, Worcestershire sauce and basil. Pour the mixture all over the vegetables and meat.
4) Cover the cooker and cook over low heat for about 10 to 12 hours.
SERVING
5) Serve hot.
1) In the bottom of a slow cooker, place the vegetables.
2) In a skillet, brown the roast in oil and transfer it to the cooker. Place on top of the vegetables.
3) Combine together the water, Worcestershire sauce and basil. Pour the mixture all over the vegetables and meat.
4) Cover the cooker and cook over low heat for about 10 to 12 hours.
SERVING
5) Serve hot.
Chef
