Slow Cooker Pot Roast

Uncommon tools

• Slow cooker
• Large heavy skillet

Directions

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1. Heat 2 teaspoons olive oil or avocado oil in a large heavy skillet over medium-high heat.
2. Sear 2 1/2 to 3 lb beef chuck roast 3-4 minutes per side.
3. Place 1 large yellow onion slices in the bottom of the slow cooker and set the roast on top.
4. Sprinkle the roast with the following:

   • 1 teaspoon fine salt
   • 1/2 teaspoon black pepper
   • 1 teaspoon dried thyme
   • 6-7 garlic cloves
5. Arrange 24 ounces baby yellow potatoes and 1 lb carrots around the roast.
6. Pour 2 cups low-sodium beef broth over the vegetables.
7. Cover and cook 8-10 hours on low, or 6-7 hours on high.
8. Transfer the meat to a platter and shred with two forks. Serve with the vegetables.
9. For optional gravy: transfer 1 1/2 cups of the slow cooker liquid to a saucepan over medium-high heat.
10. In a small bowl, whisk 3 tablespoons water with 2 tablespoons cornstarch until smooth.
11. Slowly stir the slurry into the saucepan. Bring to a boil, then simmer, whisking 2-3 minutes until thickened.
12. Season the gravy with salt and pepper, then serve over the beef and vegetables.

Kitchen notes