Pot Roast with Basil Mashed Potatoes

Ingredients

• 2 Carrots cut into 1/2 inch pieces
• 1 medium Turnip peeled & cubed
• 1 small Onion chopped
• 1/2 cup Snipped dried tomatoes not oil-packed
• 1 clove Garlic minced
• 1 teaspoon Instant beef bouillon granules
• 1/2 teaspoon Dried basil crushed
• 1/2 teaspoon Dried oregano crushed
• 1/8 teaspoon Pepper
• 1 1.5-2 pound Boneless beef chuck pot roast
• 1 cup Water
• 1 10 oz. package Frozen lima beans or whole kernel corn
• 1 cup Frozen peas
• 1 20 oz. package Refrigerated mashed potatoes
• 1 tablespoon Fresh basil finely snipped

Instructions

1. In a 3.5 or 4-quart crockery cooker combine the carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper. Trim fat from meat. If necessary, cut roast to fit into cooker. Place meat on top of vegetables. Pour water over all.
2. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Stir in lima beans or corn and peas. Let stand, covered, for 10 minutes.
3. Meanwhile, prepare mashed potatoes according to package directions, except stir the 1 tablespoon fresh basil into potatoes just before serving. Remove meat and vegetables from cooker with a slotted spoon. If desired, reserve cooking juices. Serve meat and vegetables over hot mashed potatoes. If desired, serve cooking juices over meat.