Makes: Makes 8-10 servings
Time: 10-12 hours
Ingredients:
- 12 oz. whole tiny new potatoes, or 2 medium potatoes, cubed, or 2 medium sweet potatoes, cubed
- 8 small carrots, cut in small chunks
- 2 small onions, cut in wedges
- 2 ribs celery, cut up
- 2 1/2-3 lb. beef chuck or pot roast
- 2 Tbsp. cooking oil
- 3/4 water, dry wine, or tomato juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. beef bouillon granules
- 1 tsp. dried basil
Directions:
- Place vegetables in bottom of slow cooker.
- Brown roast in oil in skillet. Place on top of vegetables.
- Combine water, Worcestershire sauce, bouillon, and basil. Pour over meat and vegetables.
- Cover. Cook on Low 10-12 hours.
I made mine with a 1 lb. chuck roast since it's just Rocky and me eating. I kept the amount of veggies the same, though, because we love our veggies! Because I had sweet potatoes and regular potatoes I used both and omitted the onion because I didn't have one on hand. I used water and beef bouillon to follow the recipe but I wonder why it didn't just give the option for beef broth. Oh well. In about 4 hours I'll know whether or not this recipe is a keeper or not. =)
