Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2 lb          boneless beef chuck roast -- (2 to 2 1/2)
   1      tablespoon    cooking oil
   1      pound         whole tiny new potatoes -3 medium or 3 --
                        med.sweet potatoes
   8                    carrots or parsnips cut into 1" pieces
   3      small         onions -- cut in wedges
     1/3  cup           water -- dry red wine, or
                        -- tomato juice
   1      tablespoon    worcestershire sauce
   2      teaspoons     instant beef bouillon granules
   1      teaspoon      dried basil -- srushed
     1/2  cup           cold water
     1/2  cup           all-purpose flour

Preparation:

1. Trim fat from roast.In large skillet brown roast on all sides in hot oil. 2. Meanwhile, remove a narrow strip of peel from the center of each new potato, or peel and quarter each medium potato. In a 3-1/2 ot 4- quart cooker place potatoes, carrots or parsnips, and onions. Place meat atop vegetables. 3. In small bowl combine, 3/4 cup water, wine, or tomato juice; worcestershire sauce, bouillon granules and basil. Pour over meat and vegetables. 4. Cover; cook on LOW-heat setting for 10 to 12 hours or on HIGH_ heat setting for 5 to 6 hours. 5. Remove meat and vegetables from cooker and place on a platter Keep warm. Pour jucies into glass measuring cup. Skim fat. If necessary add water to equal 1-1/2 cups juice. Transfer tosaucepan. Combine the 1/2 cup cold water and flour; stir into juice in saucepan. Cook and stir 1 more minute. Season to taste with salt and pepper. Makes 6 to 8 serving. Serve with meat.