Slow Cooker Pot Roast:

Ingredients

1 (4 pound) beef roast (such as chuck, eye of round, etc.)

salt and pepper to taste

1 onion, sliced

4 cloves garlic, chopped

1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1 cup beef broth

2 tablespoons flour (rice flour for gluten-free)

1 teaspoon dijon mustard (optional)

1 tablespoon Worcestershire sauce

2 teaspoons black pepper, coarsely ground

salt to taste

 

Instructions:

Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.

Remove the roast from the slow cooker and set aside.

Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with