Slow Cooker Pot Roast

By Traceylu-2

Ingredients

• 2 ½ to 3 lb boneless beef chuck roast, trimmed
• ½ large yellow onion, sliced
• 1 lb. package peeled baby carrots OR 4 large carrots, peeled & cut into ½ inch chunks
• 2 cloves garlic, minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• ¼ to ½ tsp. fresh ground pepper
• 1 cup hot water
• ½ to ¾ tsp. Penzey’s beef stock

Details

Servings 8
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In a 5-6 qt crock pot, layer onion slices, then carrots. Sprinkle minced garlic, basil, and oregano over onions and carrots. Place chuck roast on top of onions and carrots – cut to fit in crock pot if necessary. Season roast with fresh ground pepper. Prepare Penzey’s beef stock according to package directions. Pour over roast and vegetables. Cover; cook on low setting for 8-10 hrs, or on high for 4-5 hrs.

Remove roast and vegetables from crock pot; cover and keep warm. To make gravy, transfer remaining cooking juices to a medium sauce pan. Heat until boiling and wisk with flour/water mixture until thickened. Strain. Serve gravy with meat and garlic mashed potatoes or you favorite mashed potato recipe.