Trim the fat from the pot roast. If necessary cut roast to fit into your crockpot
In a large pan and brown the roles on all sides in hot oil
Meanwhile remove a narrow strip of appeal from the centre of each new potato or peeling quarter each medium potato.
In a 4 quart crockpot Place potatoes, carrots and all parsnips, and onions
Place the meat on top of vegetables
In a small bowl combine 3/4 cup water, wind, or tomato juice; Worcestershire sauce, and granules, and basil.
Pour over the meat and vegetables
Cover and cook on low heat setting the 10 to 12 hours or high heat setting fire to 6 hours
Remove the meat and vegetables from cooker and place on platter, keep warm. Pour juices into a glass measuring cup. Skim fat
If necessary add water to call one and a half cups of juice
Transfer to saucepan
Combine the half cup cold water and flour; stir into the juice in the saucepan
Cook and stir until thickened and bubbly.
Season to taste with salt and pepper