Root Beer Pot Roast

By grammadot

from Southern Living Magazine

Ingredients

• 4 to 5 lb chuck pot roast
• salt/pepper
• 1 tbs vegetable oil
• l large onion sliced
• 1 small bag baby carrots
• 3 stalks celery cut into pieces
• 1 12-oz bottle of root beer (not diet)
• 1 12oz bottle chili sauce (on ketchup aisle)
• 1 clove garlic minced
• 1 tbs butter/room temperature
• 2 tbs flour

Preparation

Step 1

Sprinkle roast evenly with salt and pepper. Brown on all sides in hot oil in large cast iron pan. Add vegetables to slow cooker. Add browned pot roast on top ov vegetables.
Stir together 1/2 tsp salt, 1/2 tsp pepper, root beer, chili sauce and garlic until well blended. Pour root beer mixture over roast. Cook 4 hours on low temperature or until meat is fork tender.
Remove meat from cooker and cover to keep warm. Raise temperature or slow cooker to high. Remove approximately half of gravy and vegetable mixture to blender. Puree and return to cooker. Mix softened butter and flour in small bowl and add to gravy. Heat for several minutes until slightly thickened. Slice meat and pour gravy over top.