BEEF POT ROAST
2 to 2 1/2 pounds lean boneless beef round rump roast, or chuck arm roast 3/4 cup water, divided 2 teaspoons Worcestershire sauce 1/2 teaspoon dried basil, crumbled 1 clove garlic, minced, optional 1 pound whole tiny new potatoes, scrubbed; or 4 medium sweet potatoes, peeled and halved 4 carrots, or parsnips, quartered 1 large stalk celery, bias-sliced into 1-inch pieces 1 medium onion, cut into wedges
Freshly ground pepper Beef stock, or water 2 tablespoons flour
Trim visible fat from beef; pat dry with paper towels. Preheat Dutch oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown roast, turning to brown all sides, about 10 minutes total.
In small bowl, combine 1/2 cup water, Worcestershire sauce, basil and garlic; pour over meat. With wooden spoon, scrape browned particles of meat adhering to pan, stirring into liquid. Add potatoes, carrots, celery and onion; sprinkle with pepper. Cover with Temp lone control open; cook until tone sounds. Reduce heat to low, close control and cook 45 to 60 minutes, until meat and vegetables are tender. Remove meat and cut in half; slice and transfer one-half to heated platter. Cover and refrigerate other half for later use. With slotted spoon, remove vegetables and arrange around beef on platter; cover and keep warm.
Skim fat from drippings, if necessary. Add beef stock or water to drippings to make 1 cup; return to heat. Blend remaining 1/4 cup water with flour until smooth; stir into liquid in pan. Cook and stir until thickened and bubbly; cook I additional minute. Serve gravy with beef and vegetables.
Accompaniments: three-bean salad on crisp greens and whole wheat rolls.