HOW DO YOU COOK A BEEF POT ROAST RECIPES

Steps:

• 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, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
• 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. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.
• 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.
• Makes 8 to 10 servings