Paula made pot roast in the slow cooker tonight. She worked on Monday night so I cut up all the vegetables and she just had to make some gravy and turn on the crock pot. It was very tasty, especially since the weather is still very cold!
Place 1 2-3 pound pot roast in the slow cooker along with 2 pounds of potatoes (cut up into bite size pieces), carrot (also cut up into bite size pieces, parsnips (if desired and available, also cut up) and 2 stalks of celery (cut into 1 inch pieces). Combine 3/4 cup of water (or dry red wine), 1 tablespoon of Worcestershire sauce, 1 teaspoon of beef base and 1 teaspoon of dried basil. (If you want more gravy, then go ahead and double the recipe!). Pour the beef broth mixture over the pot roast. Turn on the slow cooker and cook all day.
When the pot roast is done, make a gravy by combining 1/2 cup of water and 1/4 cup of flour. Add to the gravy in the crock pot and stir until it starts to thicken. Serve and enjoy!
Since we add a little bit extra vegetables, we are able to make this delicious meal become two meals (or at least another meal for someone on “leftover night” at the end of the week.