Trim all but 1/4 inch of the fat from the roast.
Salt and pepper the roast, and brown on all sides
in a large heavy skillet.
While the meat browns combine the water, tomato
juice (if using), beef bouillon cube, Worcestershire
sauce, and dried onion, and basil in a bowl. Microwave
this liquid until hot (about 2 minutes), breaking
up the bouillon cube. Also add the celery to the
bottom of the slow cooker bowl at this time.
When the meat is browned remove it from the skillet
and add in to the bowl of the slow cooker, on top
of the celery. Add water if needed to have the liquid
come up about 1/3 - 1/2 of the way on the roast.
Drain the excess oil from the skillet. Pour the
warmed liquid mixture into the hot skillet, and
work to scrape up the residue that browning the
roast left in the pan (deglazing the pan). Now pour
the liquid over the roast. Cook the roast in the
slow cooker for 6 to 8 hours on low. Place the vegetable
in the cooker during the last two hours of cooking.
Cliff Note: One 12 oz can of tomato juice
or V-8 juice can be added to the liquid mixture
for a little added variety.
Source: Better
Homes & Gardens Cookbook
|
