Slow Cooker Pot Roast

Ingredients :

3 pound chuck post

3 lbs of russet potatoes or baby potatoes

2 lbs of carrots peeled in quarters

1 teaspoon onion powder (or 1 chopped onion)

3 tablespoons of minced garlic (optional)

1⁄2 cup prepared horse radish (do not use the sauce version)

4 cups of beef

Huile

For the sauce:

2 tablespoons of flour

2 tablespoons of butter.

2 cups of slow cooker liquid

Itinéraires :

1. Heat grilling oil in a skillet over medium-high heat. Season chuck roast with salt and pepper. Push the meat from all sides until it’s brown.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add pan chuck roast over the veggies. If you’re using onion powder, sprinkle it on the roast. Otherwise, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the roast.
5. Pour the beef in the slow cooker but around the meat, so that the horseradish is not disturbed.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until meat is tender and easy to shred

For the sauce:

1. Once the roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. stir in flour to make a rouge.
3. Slowly add 2 cups of cooking liquid from the slow cooker (make sure it’s strained from the slow cooker) to the blush while whipping continuously.
4. Cook the sauce until it thickens to your desired consistency.
5. Serve the roast with the vegetables and pour the sauce on top.

Enjoy your meal!