Ingredients
4-5 pound chuck roast
2 tablespoons canola oil or any oil.
2 teaspoons seasoning salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks or you can use the baby carrots and just slice them once down the middle.
2 pounds Yukon Gold potatoes or russet peeled and cut into large chunks
2 onions sliced for the crockpot
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water for the slurry
minced parsley optional, to garnish
- 1/4 cup of flour
Instructions
- Season the chuck roast with the seasoning salt, pepper , onion powder and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth). Add the flour to the roast or you can mix it with the seasonings . This will give it a really good sear❤️I like to sear my meat on the stove and then put it in the crockpot. As my mom would say’ BROWN THE MEAT 🤣🤣
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes and onions .
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Note: I had my crockpot on low and before I went to bed at 10:30 I started my pot roast and it cooked all night and was smelling good when I got up for work the next day ❤️👀
