Crock Pot Pot Roast

Created on 12/17/2022

Ingredients:

  • 2 – 3 lbs chuck roast
  • 1 lb small baby yellow potatoes
  • 6 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 2 cups beef broth (half carton)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water for the gravy
  • 2 tablespoons cornstarch
  • Parsley for garnish

Instructions:

Step One:

First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.

Step Two: Brown the roast on the stove. Brown all sides until a crust has formed.

Step Three: Add your roast to the crock pot and then place the vegetables around the roast.

Step Four: Add all your seasonings.

Step Five: Next add in the beef stock.

Step Six: Cover and cook on low for 8 hours or on high for 5 hours.

Step Seven: Shred the beef.

Step Eight: Now, time to make the gravy. In a small bowl whisk together the ΒΌ cup of water and the cornstarch.

Step Nine: Remove 2 cups of the liquid from the crock pot and place in a saucepan.

Step Ten: Whisk in the water and cornstarch mixture in with the beef juice.

Step Eleven: Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.

Step Twelve: Drizzle the gravy over the roast, potatoes and carrots. Top with parsley and enjoy.

Notes: Add additional vegetables to this recipe, like peas and corn. Just add them in the last hour of cooking so they don’t turn to mush.