Slow Cooker Pot Roast

By ChrisPergament

Ingredients

• 1 medium onion, sliced
• 2 lbs boneless beef chuck roast
• 2 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 3 carrots, peeled and cut into 1-inch pieces
• 1 pkg (12 oz) small potatoes, larger ones halved
• 1 c beef broth
• 2 T worcestershire sauce
• 2 T flour

Preparation

Step 1

Scatter half the onion slices in bottom of a 4-5 quart slow cooker. Season roast with 1 tsp of the rosemary, the salt, garlic powder and pepper. Add to slow cooker on top of onion.

Place carrots, potatoes and remaining onion slices around and on top of roast in slow cooker. Sprinkle with remaining 1 tsp rosemary. Whisk together broth and worcestershire and pour over vegetables. Cover and slow cook on HIGH for 6 1/2 hrs or on LOW for 8 hrs.

With a slotted spoon, transfer vegetables to a serving platter. With a large spatula, lift out roast, trying to keep in one piece. Place on top of vegetables and strain liquid into a fat separator or measuring cup. Transfer remianing vegetables to platter.

Skim fat from liquid and transfer to a small saucepan. Combine flour and 3 T water in a small bowl. Whisk into saucepan. Bring to a simmer over medium heat. Cook 3 min. and serve alongside pot roast and vegetables.