Trim the fat from the roast. Brown the roast in
a heavy 8 quart pan.
While the meat browns combine the hot water, beef
bouillon cube, worcestershire sauce, and basil in
a bowl. When the meat is browned pour the liquid
mixture over the roast. Cover and let cook until
the roast is tender, at least 1 to 2 hours. Add
water as needed.
When the roast is tender add the vegetables and
continue to cook until the vegetables are done.
Slow Cooker Method: Brown the
roast in a skillet, then place it into the the slow
cooker. Then add the liquid ingredients, and follow
the rest of the instructions (cooking time can be
6 - 8 hours depending on the temperature setting
of the cooker).
Cliff Note: One 12 oz can of tomato juice,
or 1 cup of white wine, can be added to the liquid
mixture for a little added variety.
Homes & Gardens Cookbook