Slow Cooker Mouth Watering Pot Roast

This classic, homestyle, comfort food will warm your heart with all that is good in this world! With the temperatures dropping, there is nothing I love more than soups and comfort food. This recipe is so beyond easy, you'll be kicking up your feet after throwing all the ingredients in the crockpot. It's beyond flavorful and hearty while still healthy all in one meal. BUT there are a few things to keep in mind, see below for extra tips on this recipe!

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Ingredients

• 2 Tbsp olive oil, divided

• 1 (3 lb) chuck roast, any extra fat trimmed off

• 1 medium sweet yellow onion, peeled, halved and cut into thick slices

• 5 garlic cloves, minced (1 1/2 Tbsp)- make sure you use the real thing and not garlic powder!

• 1 1/2 cups cup beef broth

• 1/4 cup red wine

• 2 Tbsp Worcestershire sauce

• 2 Tbsp minced fresh thyme

• 2 Tbsp minced fresh rosemary

• 2 Tbsp chopped fresh parsley

• 2.5 lbs tri-colored baby potatoes, left whole

• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

• Salt and freshly ground black pepper to taste (I added 1 Tbsp salt and a bit of pepper)

• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy

Directions:

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.

2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.

3. Add remaining 1 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.

4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.

5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.

6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 6-7 hours.

7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.

8. If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.

9. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley. Enjoy!!!

Notes:

If you try to thicken with flour or cornstarch from the beginning it doesn’t thicken properly and can leave a floury or cornstarch flavor behind. It’s . Here’s how you’ll thicken the gravy:

• Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds.