Best Crockpot Pot Roast

By ChrisPergament

Ingredients

• 2 to 3 lbs roast
• 1.5 lbs potatoes, cut into chunks
• 4 carrots peeled and cut into chunks
• 1/2 onion cut into chunks
• 4 cups of beef stock or broth (1 carton)
• 1 tsp garlic
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup water (for the gravy)
• 2 Tbsp cornstarch

Preparation

Step 1

First cut all vegetables into large chunks. You want them to be bigger so they will not turn into mush.

Add your roast to the crockpot and then place the vegetables around the roast.

Add all seasonings.

Add in the beef stock.

Cover and cook on low for 8 hours or on high for 5 hours.

Shred the beef.

Gravy:
In a small bowl whisk together the 1/4 cup of water and the cornstarch.
Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
Whisk in the water and cornstarch mixture in with the beef juice.
Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
Drizzle the gravy over the roast, potatoes and carrots.