Slow cooker directions:
Trim fat from meat. Place vegetables in a 4-1/2- or 5-quart slow cooker. Cut roast to fit, if necessary; place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Add to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Prepare gravy in a medium saucepan on the range top as in step 3 above. Serve gravy with meat and vegetables.
