Veggies and Beef Pot Roast

Source: Fix-It and Forget-It Big Cookbook
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:

1. Place vegetables in bottom of slow cooker.
2. Brown roast in oil in skillet.  Place on top of vegetables.
3. Combine water, Worcestershire sauce, bouillon, and basil.  Pour over meat and vegetables.
4. 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. =)