Slow Cooker Beef Pot Roast with Gravy
Ingredients:
1.5 kg beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 carrots, cut into large chunks
700 g baby potatoes, halved
4 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
3 tbsp cornstarch
3 tbsp cold water
2 tbsp chopped fresh parsley
Directions:
Preheat a large skillet over medium-high heat and add the olive oil.
Season the beef with garlic powder, onion powder, thyme, rosemary, paprika, salt, and black pepper.
Sear the roast for 3–4 minutes per side until nicely browned.
Place the onion, carrots, potatoes, and garlic in the slow cooker. Set the browned roast on top.
Mix the beef broth, tomato paste, and Worcestershire sauce, then pour it over the beef.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.
Transfer the beef and vegetables to a serving platter. Mix the cornstarch with cold water and stir it into the liquid in the slow cooker. Cook on HIGH for 10–15 minutes until thickened into a rich gravy.
Slice or shred the pot roast, spoon plenty of gravy over the top, garnish with parsley, and serve hot.