|Ingredients:||1(2- 2 1/2 pound) boneless beef chuck roast
1 teaspoon olive oil
1 lb small new potatoes, or 1 lb small red potatoes
8 carrots cut into pieces or one bag baby carrots
3 small onions, quartered
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried basil or oregano, crushed (I use 1/2 tsp of each)
Place a wide, heavy skillet or fry pan over high heat for 2 minutes add the cooking oil. When the pan is hot (really hot) brown meat on all sides and remove from pan.
Place vegetables in the bottom of the crock pot / slow cooker.
After meat has browned on all sides, place on top of vegetables in the slow cooker.
Mix the herbs, bouillon, Worcestershire sauce, and water together, and pour over meat and vegetables.
Cook on low heat for 6-8 hours, or on high heat for 4 hours.
Reserve some of the juices to make gravy.
2 1/2 cup reserved juices,
1/4 cup flour
1/2 cold water
salt and pepper
Mix the cold water and flour until there are no lumps and pour in a sauce pan over medium heat.
add the reserved juices from the crock pot to the mixture.
Keep whisking and stirring to prevent lumps. Gently bring gravy to a boil, then reduce heat.
add Salt and pepper to taste