yield: 4 servings
2 lb chuck roast
1 Tbsp oil
3 medium potatoes, cut into 1-inch cubes
8 carrots, cut into 1-inch pieces
3 small onions, cut into 1-inch pieces
1 1/4 cup water
1 Tbsp Worcestershire sauce
2 tsp beef bouillon granules
1 tsp dried basil
1/2 cup cold water
1/4 cup flour
1. Trim excess fat from roast. Heat canola oil in a large nonstick skillet over medium-high heat. Add roast, cooking on all sides approximately 1 minute or until browned.
2. Place potatoes through basil in a large crock pot. Place roast on top of vegetables. Cook on low for 8-10 hours.
3. To prepare gravy, combine 1/2 cup cold water with flour, or substitute 1/2 cup juices from crock pot.