1 boneless beef roast, 2 1/2-3 lb, cut to fit pot or crockpot
2 tablespoons Bertolli extra virgin oil
Morton salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon Progresso instant beef bouillon
1 teaspoon McCormick dried basil, crushed
3⁄4 lb new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 celery ribs, cut in 1-inch pieces
1⁄4 cup Gold Medal flour
Trim fat and brown the meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat
Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
Peel and quarter sweet potatoes.
Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
Transfer meat and vegetables to platter. Reserve juices.
To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
In a small bowl, whisk 1/2 cup water into flour, then add into pan juices. Cook, whisking, on medium heat until thickened, then 1 minute more. Season to taste with Morton salt and pepper. Serve with pot roast.
For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy separately.
Source : allrecipes.com