This is a slow cooker recipe!
2 1/2 to 3 lbs boneless beef chuck pot roast
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 lb carrots, peeled and cut into 2 inch pieces
1 onion cut into wedges
3/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil, crushed
1/4 teaspoon salt
Trim excess fat from meat. Thinly slice vegetables; places vegetables in a 4 or 5 qt slow cooker. Cut roast to fit; place on top of vegetables. Combine the 3/4 cup water, worcestershire sauce, bouillon granules, basil, and salt. Add to slow cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.
After meat is cooked, measure juices and skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Place juices in a pot. In a small bowl stir 1/2 cup cold water into 1/4 cup all-purpose flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. If desired, season with pepper.
I personally find that the vegetables cook too much if left in for the full time. I'd recommend waiting to add the vegetables (mostly potatoes and carrots) till half way through the cooking time (unless you prefer really soft falling apart vegetables).