If you like pot roast with a delicious gravy and flavorful vegetables, this dish is for you. Enjoy during the entire Autumn and Winter months, and any day of the week for dinner. Makes wonderful leftovers up to 3-days after cooking. You can also freeze it, until you want to enjoy it again.
Yields 6 servings
Ingredients
2–3-pound chuck roast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1 large yellow onion cut into large pieces
2 pounds russet potatoes peeled and cut into 2-inch chunks
1-pound carrots peeled and cut into 2-inch pieces
2 cloves garlic minced
2 cups beef broth or stock
2 tablespoons cornstarch
2 tablespoons water
Fresh minced parsley
Instructions
1. Rinse the roast and pat it dry
2. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides
3. Heat olive oil in a large skillet over medium heat
4. Brown roast on all sides; about 3-4 minutes per side
5. Place carrots, onion, garlic, and potatoes into the slow cooker
6. Pour in beef broth, then set the browned chuck roast on top
7. Cover and cook on low 8-10 hours or on high for 5-6 hours
8. Transfer the meat and vegetables to a serving dish
9. Combine water and cornstarch in a small bowl then pour into the slow cooker
10. Whisk together to combine
11. Cover and cook on high for 5 minutes, just enough to thicken the gravy
12. Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired
Suggestion for Dessert:
Apple, blueberry, pecan, or peach pie
Source of information: Google search
Until Next Week, Stay Safe and Well!
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