Main Courses

Slow Cooker Pot Roast

Ingredients

• 3-4 lb. chuck roast
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp oil
• 1 1/2 lb. potatoes, cut in large chunks
• 4 carrots, cut in 2 inch pieces
• 1 onion, cut in wedges
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 Tbsp cornstarch mixed with 2 Tbsp cold water, for gravy

Directions

1. Season the roast with salt and pepper. Brown it on all sides in the oil in a hot skillet.
2. Put the potatoes, carrots, onion, and garlic in the crock pot. Set the roast on top.
3. Mix the broth, Worcestershire, and thyme and pour over the roast.
4. Cook on low 8-10 hours, until the beef is fork tender.
5. Move the meat and vegetables to a platter. Pour the liquid into a saucepan, bring to a boil, and stir in the cornstarch mixture until thickened.

Notes

• Browning the roast first adds a lot of flavor, but it can be skipped on a busy morning.
• Root vegetables cook slower than meat, so keep them on the bottom.