New England Pot Roast

I don't tend to enjoy pot roast as much as I did this recipe. It was flavorful and moist, by browning the roast first in oil it gives the outside of the roast a nice crispy, taste and texture. Everyone was quiet during dinner which is a good sign that dinner is good, they were to busy eating and enjoying the meal to talk. This is a good meal that will feed a lot of people in one pot.

Ingredients

• 1 2-1/2- to 3-pound boneless beef chuck pot roast
• 2 tablespoons cooking oil
• 3/4 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon instant beef bouillon granules
• 1 Tbsp tomato paste
  
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1 pound tiny new potatoes or 4 medium potatoes or sweet potatoes
• 1 pound carrots or 6 medium parsnips, peeled and cut into 2-inch pieces
• 2 small onions, cut into wedges
• 2 stalks celery, bias-sliced into 1-inch pieces
• 1/2 cup cold water
• 1/4 cup all-purpose flour
• Black pepper (optional)

Directions

1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, tomato paste, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for hour 15 minutes.
2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling; reduce heat.
3. Bake, covered, in a 325 degree F oven for 1 hour. Prepare potatoes as directed. Add vegetables to meat. Cover and bake for 45 to 60 minutes more or until tender.
4. Prepare gravy in a saucepan as directed. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.