INGREDIENTS

1. 2lbsbeef round rump roastor chuck arm pot roast
2. nonstick cooking spray
3. 1/2cupwater
4. 2teaspoonsWorcestershire sauce
5. 1/2teaspoonbeef bouillon granules
6. 1/2teaspoondried basil
7. 4mediumpotatoes, peeled and quartered
8. 4smallcarrots, cut into 1 inch chunks
9. 1stalkcelery, cut into diagonal 1 inch chunks
10. 1smallonion, chopped
11. 1/4cup coldwater
12. 2tablespoonsflour

DIRECTIONS

1. Trim fat from roast.
2. Spray a dutch oven with cooking spray and preheat to medium.
3. Brown roast on all sides.
4. Drain fat.
5. In a small bown mix the 1/2 cup water, Worcestershire sauce, boullion granules, and basil.
6. Pour over the meat and bring to a boil.
7. Reduce heat, cover and simmer 1 hour.
8. Add potatoes, carrots, celery, and onion to the dutch oven.
9. Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
10. Add more water if needed.
11. Remove meat and vegetables to a platter and keep warm.
12. Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
13. Skim off the fat.
14. You need 1 cup of pan juices, so add water if necessary to make the full cup.
15. Whisk together the 1/4 cup water and flour until smooth.
16. Stir in the pan juices and return to the dutch oven.
17. Cook, stirring constantly, until thickened and bubbly.
18. Cook another minute and serve the gravy with the meat and veggies.