Name: Pot Roast in the Slow Cooker
Total time: PT-492454H25M49S
Yield: 8
Cuisine: Southern
Ingredients: 1 3-pound chuck roast at room temperature (can be slightly over but no less than 3 pounds); 2 tablespoons vegetable oil; 2 teaspoons Kosher salt; 1 teaspoon freshly ground black pepper; 10 to 12 small unpeeled Yukon gold potatoes, whole or cut into chunks if medium size; 4 large carrots cut into chunks; 1 large yellow onion; 2 cups beef broth; 2 tablespoons beef broth or stock; 2 tablespoons corn starch

Ingredients

1 3-pound chuck roast at room temperature (can be slightly over but no less than 3 pounds)
2 tablespoons vegetable oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
10 to 12 small unpeeled Yukon gold potatoes, whole or cut into chunks if medium size
4 large carrots cut into chunks
1 large yellow onion
2 cups beef broth
2 tablespoons beef broth or stock
2 tablespoons corn starch

Cook Mode Prevent your screen from going dark

Instructions

Rub roast all over with salt and pepper.
If your slow cooker has a removable insert, heat it to medium high. If not, use a good-sized skillet. Sear roast on both sides until well browned, about 4 minutes per side. If you used the slow cooker to sear the roast, remove it to a plate so you can add the chopped vegetables to the cooker.
Add the chopped potatoes, carrots and onion to the cooker.
Transfer the roast, along with any meat juices, from the plate to the cooker, placing the roast atop the chopped vegetables.
Pour the beef broth in the cooker, cover and cook on high for 3 to 3-1/2 hours or low for 6 to 7 hours.
When roast is done, remove it with the vegetables to a warm platter. Cover with aluminum foil if necessary.
Combine the corn starch and water in a small bowl. Add mixture to the cooker with the meat juices. Cook on high for 2 or 3 minutes until thickened into gravy. Serve separately or pour over meat.