Beef Pot Roast


Submitted By: Joyce Swann

Ingredients

  • 2½ to 3 pounds beef chuck or round roast
  • 2 tablespoons cooking oil
  • ¾ cup to 1 cup tomato juice
  • 1 tablespoon Worcestershire sauce
  • 1 chicken or beef bouillon cube, crushed
  • 1 teaspoon dried basil, crushed
  • 2 to 3 medium potatoes
  • ½ to 1 pound baby carrots
  • 2 to 3 medium whole onions
  • 2 stalks celery, bias-sliced into 2-inch pieces
  • ¼ cup all-purpose flour
  • ½ cup cold water

    • Instructions


    Trim fat from roast. In a Dutch oven, brown roast on all sides in hot oil. Drain fat.
    Combine tomato juice, Worcestershire sauce, bouillon, and basil. Bake, covered, at 325° for one hour. Add potatoes, carrots, celery, and onions. Bake 45 to 60 minutes longer. Remove meat and vegetables. Measure pan juices and add either water or tomato juice to equal 1½ cups. Combine flour and ½ cup cold water, then stir into juices and return to pan. Cook and stir until thickened and bubbly. Cook and stir one minute more. Season to taste.
    The cook says: This was a favorite meal of my late husband, who loved beef plain and simple. Even the newest bride can make a success with this recipe. It can be adapted to Crock-Pot® by putting vegetables in first, adding roast after browning, and following other directions. Cook for 10 to 12 hours on low.