Slow Cooker Pot Roast

Slow Cooker Pot Roast

3-4 pound chuck roast
1 teaspoon each salt and pepper
2 potatoes, cut into bite-sized pieces
10-12 baby carrots
2 stalks celery, chopped
1 onion, chopped
4 cloves garlic
2 cups beef broth (approx 1 -15oz can)
1 tablespoon cornstarch
Optional:  fresh parsley or thyme

Cut the chuck roast into two pieces, and rub salt and pepper on each side.

(Optional but highly recommended:  sear the beef over medium-high heat, browning on all sides.)

Place the potatoes, carrots, celery, onion and garlic in a slow cooker.  Add the beef on top, and pour broth on top.  

Cook on low 10-12 hours, high for 5-8.

Ladle out about 1 cup of the juices into a medium, and whisk in the cornstarch.  You can either heat this mixture over a stove top or add the liquid back to the slow cooker (on high) as you pull out the meat to allow it to thicken.

Serve with mashed potatoes, preferred veg (we love green beans) then beef, with juices and fresh herbs on top.

Serves 4-6.