A Rainy Day Dinner

Since it is cold and rainy out this morning, I thought I'd post the recipe for my favorite pot roast. It is really easy! Perfect for a day like today...at least here in Dallas. It is probably one of my favorite and easiest recipes to make! Best Beef Pot Roast 1 2-2 1/2 pound boneless beef chuck pot roast 1 T. cooking oil 1 pound of whole tiny new potatoes, or 3 medium sweet potatoes 8 carrots or parsnips (can even use baby carrots!...easy) cut into 1 inch pieces 3 small onions, cut into wedges or thick rings ____ 3/4 cup of tomato juice 1 T. Worcestershire sauce 2 tsp. instant beef bouillon granules (or 2 cubes) 1 tsp. dried basil, crushed 1 T. minced garlic ____ 1/2 c. cold water 1/4 c. all-purpose flour 1. Trim fat from pot roast. If necessary, cut roast to fit into cooker. Salt & Pepper your roast well to your liking. This will give it flavor when you sear your meat. In large skillet brown roast on all sides in hot oil. (Don't skip the searing step because it is what gives the pot roast flavor). 2. Peel potatoes if you like (I don't), and quarter each potato. Place your potatoes, carrots, onions in the cooker with your seared meat on top. 3. In small bowl combine 3/4 c. tomato juice, worcestershire sauces, bouillon granules or cubes, and basil. I put it in the microwave for 1-2 minutes to dissolve the bouillon. Top roast with this sauces. Rub your 1 T. of minced garlic into the top of your roast. 4. Cover crock pot. Cook on low heat setting for 10-12 hours or high for 5-6. 5. Remove meat and veggies from cooker and place on platter. Keep warm. Pour juice into glass measuring cup. Skim fat. If necessary, add water to equal 1 1/2 c. juice. Transfer to sauce pan. Cobine the 1/2 c. c. cold water and flour; stir into the juices in the saucepan. Cook and stir till thick and bubbly. Cook & stir 1 minute more. Season to taste with salt & pepper. Makes 6-8 servings. Serve with crusty bread or rolls.