Crock Pot - Pot Roast

  • Currently 4/5
4-5 lb chuck roast
2 tbsps canola oil
2 tsps Kosher salt
1 tsp coarse ground black pepper
1 tsp dried thyme
1 lb carrots (peeled and cut into 2" chunks)
2 lbs Yukon Gold potatoes (peeled and cut into large chunks)
2 cloves garlic (minced)
2 cups beef broth
2 tbsps corn starch
2 tbsps cold water
Minced fresh parsley (optional-garnishment)
1. Season the chuck roast with salt and pepper and thyme (remember when adding salt, that you will be adding broth later).
2. Heat crock pot to medium-high heat and add canola oil.  When oil is hot, place the roast in the pot and brown for 4-5 minutes on each side.
3. Remove the roast from the pot.  Place the carrots and potatoes in the pot and add the minced garlic.
4. Place the roast back on top of the carrots/potatoes.  Pour the beef broth across the top and cover.  Cook on low for 8-10 hours or on high for 5-6 hours.
5. During the last hour of cooking, mix the cornstarch and cold water and add it to the pot (to thicken the sauce).
6. When done cooking, serve.  Pour gravy over the meat and garnish all with fresh minced parsley.
Makes 8 servings.

Martha Johnson

Member since Aug 2007

More recipes like this one...