Crock Pot - Pot Roast

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast

Salt & Pepper, to taste

1 Tablespoons Olive Oil

2 whole sweet onions, cut into 1 inch pieces or 1 bag of whole pearl onions

6-8 whole Carrots, cut into 2 inch pieces

1 package (8 oz) mushrooms, any variety (optional)

1 cup Red Wine or beef broth

2 Bay leaves

2 Tbsp garlic, minced

1-2 Tbsp cornstarch

Instructions

1.Generously salt and pepper your chuck roast.

2.Heat a large skillet over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

3.Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!

4.With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up!

5.When the bottom of the pan is deglazed, add the the wine or beef broth to the meat in the crock pot. Add in the onion, mushrooms and carrots, as well as sprigs of fresh thyme, bay leaves and minced garlic over the top.

6.Put the lid on, then roast on low for 6-8 hours or on high for about 4 hours.

7.Remove thyme sprigs and Bay leaves. Transfer meat and vegetables to a large serving platter.

8.Pour the gravy into a small saucepan. Add 1- 2 Tbsp of cornstarch into ¼ cup cold water and stir to combine. Add the cornstarch mixture into the pan gravy and bring to a boil. Continue to boil about 2 minutes until the gravy thickens. Adjust seasonings to your taste.

9.Coarsely shred the meat and serve immediately. Top with pan gravy (optional).

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