Veggies and Beef Pot Roast

Name: Veggies and Beef Pot Roast
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 1 Tbsp. Worcestershire sauce; 2 small onions, cut in wedges; 8 small carrots, cut in small chunks; 1 tsp. dried basil; 2½–3 lb. beef chuck or pot roast; 2 ribs celery, cut up; 1 tsp. instant beef bouillon granules; 12 oz. whole tiny new potatoes, or 2 medium potatoes, cubed, or 2 medium sweet potatoes, cubed; ¾ cup water, dry wine, or tomato juice; 2 Tbsp. cooking oil

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
11 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Alexa Slonin Harrisonburg, VA

Ingredients

12 oz. whole tiny new potatoes, or 2 medium potatoes, cubed, or 2 medium sweet potatoes

Americas
United States
Harrisonburg
VA
Main course
Gluten-free

Method

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.