Slow Cooker Pot Roast

                 Roger's Favorite Instant Pot Recipes !

                "Amazing Slow Cooker Pot Roast"

• 4 lbs Chuck Roast
• 1/2 tsp Pepper
• 1 tsp Kosher Salt
• 2 Tbsp Olive Oil
• 2 lg Yellow Onions, quartered
• 1 Bay Leaf
• 4 sprigs Fresh Thyme
• 1 1/4 cup Beef Broth
• 2 tsp Beef Bouillon (powder or base)
• 3 tsp Worcestershire Sauce
• 2 tsp Garlic Powder
• 3 Carrots
• 1 lb Potatoes

To Thicken (use more for a thicker result)

• 1/4 cup Flour
• 1/4 cup Cold Water

1. Salt and pepper both sides of the chuck roast. Set aside.
2. Add the onions, bay leaf, and thyme to the slow cooker.
3. Heat a skillet on med-high heat and when hot add the oil.
4. Brown the roast several minutes on each side, or until a nice browning is achieved. Then set the roast on top of the onions.
5. Mix the Beef broth with the bouillon, Worcestershire, and garlic powder. Pour over the roast.
6. Place the lid on the crock and cook on Low for 6 to 8 hours, or until the pot roast is very tender, adding carrots and potatoes halfway through cooking time. If you won't be able to do that, add them in the beginning, but cut them much larger so they don't get mushy.
7. About 1 hour before serving, mix the flour and water together and add to the slow cooker, stirring well.
8. Remove roast and carrots & potatoes when done, and place in a large serving bowl. Pour some of the gravy over them to keep the meat moist. Put the remaining gravy in a serving container.
9. Serve hot.

Source...

Simply Happy Foodie

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