1 (2 1/2 - 3 lb.) chuck pot roast
2 tbsp. cooking oil
3/4 - 1 c. V-8 tomato juice
1 tbsp. Worcestershire sauce
1 tsp. instant beef bouillon
1 tsp. basil
3 lg. carrots, sliced
3 stalks celery, sliced
2 med. onions, quartered

Trim fat from roast. Brown in Dutch oven with cooking oil. Drain fat. Combine V-8 juice, Worcestershire sauce, bouillon and basil. Pour over roast. Bring to boil and reduce heat. Cover and simmer for 1 hour. Add carrots, onions, and celery to meat. Cover. Simmer an additional 45-60 minutes or until tender. Makes 8-10 servings.