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1
2 1/2 - 3 pound boneless beef chuck pot roast
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2
tablespoons cooking oil
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3/4
cup water
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1
tablespoon Worcestershire sauce
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1
teaspoon instant beef bouillon granules
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1
teaspoon dried basil, crushed
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1/2
teaspoon salt
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1
pound tiny new potatoes or 4 medium potatoes or sweet potatoes
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1
pound carrots or 6 medium parsnips, peeled and cut into 2-inch pieces
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2
small onions, cut into wedges
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2
stalks celery, bias-sliced into 1-inch pieces
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1/2
cup cold water
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1/4
cup all-purpose flour
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Black pepper (optional)
1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.
3. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.
4. Makes 8 to 10 servings
- Tip Oven directions:Trim fat from meat. Brown roast as directed above. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over meat. Bake, covered, in a 325 degree F oven for 1 hour. Prepare potatoes as directed. Add vegetables to meat. Cover and bake for 45 to 60 minutes more or until tender. Prepare gravy in a saucepan as directed above.
- Equipment Slow cooker directions:Trim fat from meat. Place vegetables in a 4-1/2- or 5-quart slow cooker. Cut roast to fit, if necessary; place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Add to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Prepare gravy in a medium saucepan on the range top as in step 3 above. Serve gravy with meat and vegetables.
- Servings Per Recipe 8,
- Calories 294,
- Protein (gm) 33,
- Carbohydrate (gm) 20,
- Fat, total (gm) 9,
- Cholesterol (mg) 84,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 6025,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 433,
- Potassium (mg) 1038,
- Calcium (DV %) 50,
- Iron (DV %) 5,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I thought that it went well but I had to keep the potatoes and carrots on the stove for an hour not 45 minutes because the potatoes were still hard
4/4/2010 08:46:14 PM Report AbuseThis is a wonderful recipe that feeds a lot of people! I do let it simmer for more than an hour, though. It's a popular dish with my kids when we all get together.
11/24/2009 11:32:08 AM Report Abuse