Slow Cooker Pot Roast

Slow Cooker Pot Roast

This pot roast is definitely one to try out, because of it’s amazing flavor and tenderness, and the no-hassle ease with which it’s made. Now throw everything into your slow cooker and take it easy, knowing you’re going to be having something amazing for dinner.

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Slow Cooker Pot Roast

Serves 8-10

Ingredients

• 1, 3-4-pound beef chuck roast, trimmed of fat
• 3 cups beef broth
• 6 carrots, peeled and roughly chopped
• 4 ribs celery, rinsed and chopped
• 3 cloves garlic, crushed
• 2 onions, chopped
• 2 bay leaves
• 2 sprigs thyme
• 3 tablespoons cold water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• kosher salt and freshly ground pepper, to taste

Directions

1. In a small cup, stir together cornstarch and 3 tablespoons water until no lumps remain.
2. Pour cornstarch mixture into slow cooker and add carrots, celery, onions and garlic. Season with salt and pepper, and add bay leaf and thyme.
3. Mix together to make sure everything is thoroughly coated.
4. Season your roast generously with salt and pepper and rub all over with Worcestershire sauce.
5. Transfer roast to slow cooker and place on top of vegetables. Pour beef broth over roast and cook on low for 10-12 hours, or overnight.
   Note: you can also cook on high for 5-7 hours, or until desired doneness is reached.
6. Let roast rest 10 minutes before slicing thinly. Transfer veggies to serving platter (optional), strain cooking liquids and serve with roast.

Recipe from 12tomatoes.com