Slow Cooker Classic Pot Roast

• Meat

  • 3 lb Chuck, roast

• Produce

  • 6 Carrots, large
  • 4 cloves Garlic
  • 2 Onions
  • 2 sprigs Rosemary

• Canned Goods

  • 4 cups Beef broth

• Baking & Spices

  • 3 tbsp Flour
  • 1 Kosher salt
  • 1 Pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

Found on butteryourbiscuit.com

Description

Ingredients

• 3-5 pound chuck roast
• 6 large carrots unpeeled cut in half
• 2 onions cut into large chunks
• 4 cups beef broth
• 4 cloves garlic minced
• 2 sprigs rosemary
• 3-4 tablespoons olive oil
• 3 tablespoon butter
• 3 tablespoon flour
• Kosher salt
• Pepper

Directions

• Salt generously both sides of the roast with kosher salt and fresh black pepper
• Heat a large heavy bottom pot or cast iron skillet on medium high. Add 2 tablespoons of the oil and add the onions to the pot to brown them on both sides and then remove them to a plate. Then add the carrots until slightly browned about 2 minutes them remove them.
• Add the rest of the oil and place the roast in and sear for 2 minutes then flip and sear another 2 minutes. Remove roast and place into slow cooker. Add the onions, carrots and garlic to the slow cooker. Add the beef broth, and rosemary.
• Cook on low 8-10 hours or on high 6-8 hours
• Once roast is done, strain 2 cups liquid from slow cooker and set aside.
• In a skillet melt 3 tablespoons butter, whisk in flour and cook on low for 1 minute to get rid of the flour taste. Add 2 cups liquid and whisk together until combined. Bring to a low boil then reduce heat. Simmer liquid until it thickens.
• **note** If you like your carrots to be a little firmer then wait 2 hours before adding them to the slow cooker.