Veggies and Beef Pot Roast

Alexa Slonin Harrisonburg, VA

Prep. Time: 15 Minutes
Cooking 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
  • 2½–3 lb. beef chuck or pot roast
  • 2 Tbsp. cooking oil
  • ¾ cup water, dry wine, or tomato juice
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. instant beef bouillon granules
  • 1 tsp. dried basil

Ideal Slow Cooker Size: 4–5 Quart

Method

  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.

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