A roast with vegetables in the slow cooker so tender that can be cut with a fork …

Ingredients:

• 3 potatoes, peeled and diced
• 4 carrots, peeled and cut
• 1 finely chopped onion
• 2 stalks of celery, diced
• 3 lb (1.3 kg) roast beef salt and pepper
• 1 and a half tablespoons olive oil
• 3/4 cup (190 ml) water
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of powdered beef broth
• 1 teaspoon of dried basil

Preparation:

Spray the bottom of your slow cooker with a little oil. Place the potatoes, carrots, onion and celery in the bottom of the slow cooker. Season the roast with salt and pepper. Heat the olive oil in a saucepan over medium high heat. Brown on all sides. Place on top of vegetables in slow cooker. In a bowl, combine the water, Worcestershire sauce, broth and basil. Pour into the slow cooker. Cook on low for 10 hours or until the beef flakes easily with a fork. Add a little salt and pepper.