Crockpot Pot Roast

By CJKK

Ingredients

• 4-5 lb Chuck Roast
• 2 Tbsp Canola Oil
• 2 tsp Kosher Salt
• 1 tsp Coarse Ground Black Pepper
• 1 tsp Dried Thyme
• 1 lb Carrots, peeled and cut into small chunks
• 2 lb Potatoes, peeled and cut into large chunks
• 2 cloves Garlic, minced
• 2 cups Beef Broth
• 2 Tbsp Corn Starch
• 2 Tbsp Cold Water
• Minced Parsley Optional, to garnish

Preparation

Step 1

Season the chuck with salt, pepper, and thyme. Heat a medium pan over medium-high heat, and add canola oil. When it is hot, add in the roast and brown deeply for 4-5 minutes on each side.
In your crockpot, add the carrots, potatoes, and garlic. Lay the beef on top, then add the beef broth and cover. Cook on low for 8-10 hours or on high for 5-6 hours. In the last hour, mix your cornstarch and water together and add it to the crockpot to thicken the sauce. Garnish with parsley if desired.