Ultimate Slow Cooker Pot Roast

Ingredients:

4-5 lb chuck roast

2 tbsp canola oil

2 tsp Kosher salt

1 tsp coarse ground black pepper

1 tsp dried thyme

1 lb carrots, peeled and cut into

2″ chunks

2 lb Yukon Gold potatoes, peeled and cut into large chunks

2 cloves garlic, minced

2 cups beef broth

2 tbsp cornstarch

2 tbsp cold water Minced parsley (optional, to garnish)

 

Instructions:

Season the chuck roast with salt, pepper, and thyme.

Brown the roast in canola oil in a pan or slow cooker insert on medium-high for 4-5 minutes per side.

Place carrots, potatoes, and garlic in the slow cooker.

Lay the roast on top, add beef broth, and cover.

Cook on low for 8-10 hours or high for 5-6 hours.

In the last hour, mix cornstarch and water; add to the slow cooker to thicken the sauce.

Alternatively, thicken the liquid in a saucepan over high heat for 2-3 minutes.

Pour gravy over the meat and garnish with parsley if desired.

Prep Time: 15 min | Total Time: 8 hrs 15 min | Servings: 8