Crock Pot Pot Roast

Ingredients:

• 2 – 3 lbs chuck roast
• 1 lb small baby yellow potatoes
• 6 carrots peeled and cut into chunks
• 1/2 onion cut into chunks
• 2 cups beef broth (half carton)
• 1 teaspoon minced garlic
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water for the gravy
• 2 tablespoons cornstarch
• Parsley for garnish

Instructions:

Step One: First cut all your vegetables into large chunks. You want them to be bigger, so they cook similarly to the beef

Step Two: Brown the roast on the stove. Brown all sides until a crust has formed

Step Three: Add your roast to the crock pot and then place the vegetables around the roast

Step Four: Add all your seasonings

Step Five: Next add in the beef stock

Step Six: Cover and cook on low for 8 hours or on high for 5 hours

Step Seven: Shred the beef

Step Eight: Now, time to make the gravy. In a small bowl whisk together the ¼ cup of water and the cornstarch

Step Nine: Remove 2 cups of the liquid from the crock pot and place in a saucepan

Step Ten: Whisk in the water and cornstarch mixture in with the beef juice

Step Eleven: Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well

Step Twelve: Drizzle the gravy over the roast, potatoes and carrots. Top with parsley and enjoy