Crock Pot Roast

By btaylor

Ingredients

• 2 -3 pound chuck roast
• 1 1/2 teaspoons salt
• 1 /2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 /2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 large yellow onion cut into large pieces
• 2 pounds russet potatoes peeled and cut into 2-inch chunks
• 1 pound carrots peeled and cut into 2-inch pieces
• 2 cloves garlic minced
• 2 cups beef broth or stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh minced parsley

Details

Adapted from yellowblissroad.com

Preparation

Step 1

Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.Cover and cook on low 8-10 hours or on high for 5-6 hours.Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.