Pot Roast with Vegetables

  • 3 pound chuck roast

  • 3 potatoes (preferably sweet potatoes)

  • 4 carrots, peeled and sliced

  • 1 onion, cut into chunks

  • 2 celery ribs, sliced

  • salt and pepper

  • 1 1/2 Tablespoon olive oil

  • 3/4 cup water

  • 1 Tablespoon worcestershire sauce

  • 1 teaspoon beef bouillon granules

  • 1 teaspoon dried basil

  1. Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of the slow cooker.

  2. Season roast with salt and pepper. Heat oil in a saucepan on medium-high and brown the roast on all sides then place on top of vegetables in slow cooker.

  3. Combine water, worcestershire, bouillon and basil and pour over the meat and vegetables.

  4. Cook on low for 10 hours or until the beef is shredded easily and vegetables are soft.

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