Ah, the flavors of fall! As the days start to get a little shorter and a little cooler, take a little break with this simple robust pot roast recipe. Enjoy this ultimate comfort food and let your slow cooker do the work!
- 4-5 pound chuck roast
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 – 2 teaspoons favorite herbs (oregano, thyme, tarragon, rosemary)
- 1 pound carrots peeled and cut into 2″ pieces
- 2 pounds favorite root vegetables (yukon gold potatoes, parsnips, sweet potatoes)
- 2 cloves garlic minced
- 1 medium sweet onion, cut into 1-inch wedges
- 2 cups beef broth
- 1 bay leaf
- 2 tablespoons corn starch (alternatives arrowroot, cassava or rice flour)
- 2 tablespoons cold water
- minced parsley for garnish (optional)
Add seasoning to your chuck roast including sea salt, pepper and herbs.
In a pan (or in your slow cooker if applicable), heat the olive oil and sear the roast for about 4 minutes on each side.
Add the carrots, root vegetables, garlic and onion to your slow cooker.
Add the beef on top of the veggies then pour in the beef broth and add the bay leaf. Cook on low for 8 – 10 hours or on high for 5 – 6 hours.
If you desire a thicker sauce, mix your cornstarch with water and add it In the last hour of cooking. Or you can remove the food when done and add the remaining liquid to a saucepan. Simply add the cornstarch and water to the liquid and cook on high for 2-3 minutes until thick.
Top your meat and veggies with gravy and garnish with parsley if desired. Dig in!