Slow Cooked Pot Roast with Vegetables

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2.2 lb

Beef Chuck , halved, trimmed

5

Medium Potatoes , peeled, quartered

5

Carrots , peeled, quartered

1

Yellow Onion , peeled, quartered

1 cup

All-Purpose Flour

1 1/2 cups

Beef Stock

to taste

Salt

to taste

Ground Black Pepper

1 splash

Olive Oil

2 Tbsp

Corn Starch

Cooking Instructions

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Step 1

In a mixing bowl, add All-Purpose Flour (1 cup) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix together. Dredge the Beef Chuck (2.2 lb) in the flour mixture until there is a light coating over all sides.

Step 2

In a fry pan over medium-high heat, add Olive Oil (1 splash) . When pan is hot, sear each side of the beef roast.

Step 3

In a lightly greased slow cooker, add Potatoes (5) , Carrots (5) and Yellow Onion (1) . Mix together, then place the beef roast on top. Pour Beef Stock (1 1/2 cups) over top. Cover and cook on low for 9 hours.

Step 4

Remove the roast. With a slotted spoon, remove the vegetables. Pour the cooking liquid into a saucepan, reserving 1/4 cup. Mix the 1/4 cup of cooking liquid with Corn Starch (2 Tbsp) and return to saucepan.

Step 5

Whisk mixture until it comes to a boil. Allow to boil for 1 minute, continuing to whisk, until gravy thickens.

Step 6

Arrange the roast over the vegetables on a serving platter and top with gravy.