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1
Trim fat from meat.
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2
In a 4-6 quart pot.
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3
brown roast on all sides in hot oil.
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4
Drain off fat.
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5
Combine the 3/4 cup water (or wine, tomato juice, or V-8 juice) ,the Worcestershire sauce, bouillon granules, and basil.
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6
Pour over roast.
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7
Bring to a boiling.
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8
Reduce heat.
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9
Simmer, covered for 1 hour.
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10
Meanwhile, if using new potatoes, peel a strip of skin from the center of each.
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11
If using medium potatoes, peel and quarter.
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12
Add potatoes, carrots, onions, and celery to meat.
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13
Return to boiling, Reduce heat.
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14
Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary.
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15
Transfer meat and vegetables to platter, reserving juices in pot.
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16
Keep warm.
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17
For gravy, measure juices, skim fat.
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18
If necessary, add enough water to juices to equal 1 1/2 cups.
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19
Return to pot.
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20
Stir together the 1/2 cup cold water and flour.
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21
Stir into juices.
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22
Cook and stir over medium heat until thickened and bubbly.
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23
Cook and stir for 1 minute more.
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24
If desired, season with salt and pepper.
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25
Serve with meat and vegetables.
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26
Note: I usually double the amounts of V-8, Worcestershire sauce, bouillon granules and basil just because Iike more of the juice.
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27
I also do not do the step of making the gravy.
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28
I like it a little on the thin side, so the way it finishes cooking is just fine with me.
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29
I also make this in my electric skillet.
