Crock Pot Roast with Vegetables

• Meat

  • 3 lb Chuck, roast

• Produce

  • 1 tsp Basil, dried
  • 4 Carrots
  • 2 Celery, ribs
  • 1 Onion
  • 3 Potatoes

• Canned Goods

  • 1 tsp Beef bouillon granules

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Liquids

  • 3/4 cup Water

Found on yummyhealthyeasy.com

Description

Ingredients

• 3 potatoes, peeled and diced
• 4 carrots, peeled and sliced
• 1 onion, cut into chunks
• 2 celery ribs, sliced
• 3 lb. chuck roast
• salt and pepper
• 1½ Tbsp. olive oil
• ¾ cup water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. beef bouillon granules
• 1 tsp. dried basil

Directions

• Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of slow cooker.
• Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of veggies.
• Combine water, Worcestershire, bouillon and basil. Pour over meat and vegetables.
• Cook on LOW for 10 hours, or until the beef is shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!