Slow Cooked Pot Roast

Name: Slow Cooked Pot Roast
Ingredients: 3 to 4 Pound Pot Roast.; 1 Tbsp Vegetable Oil.; 8 Red potatoes Quartered.; 6 Oz (Half a bag) Baby Carrots.; 2 Onions Sliced.; 4 stalks of Celery, Sliced.; 2 cloves of Garlic Minced.; 1/2 tsp. Dried Thyme Leaves.; 1/2 tsp. Salt.; 1/2 tsp. Ground Black Pepper Corns.; 1/4 cup All purpose Flour.; 2 cans (10 oz) Condensed Beef Broth.; 2 Bay Leaves.

13 ingredients

9 steps

Ingredients

3 to 4 Pound Pot Roast.
1 Tbsp Vegetable Oil.
8 Red potatoes Quartered.
6 Oz (Half a bag) Baby Carrots.
2 Onions Sliced.
4 stalks of Celery, Sliced.
2 cloves of Garlic Minced.
1/2 tsp. Dried Thyme Leaves.
1/2 tsp. Salt.
1/2 tsp. Ground Black Pepper Corns.
1/4 cup All purpose Flour.
2 cans (10 oz) Condensed Beef Broth.
2 Bay Leaves.

Directions

1

In a nonstick skillet heat oil over medium-high heat.
2

Pat roast dry with a paper towel and then proceed to brown roast on all sides in the skillet.
3

Transfer roast to the slow cooker.
4

In the skillet add in Garlic, Onions, Thyme, Salt, Pepper, Beef Broth, Bay leaves, and Flour.
5

Whisk until it starts to thicken a bit and then pour over the pot roast.
6

Judge by eye how much water you want to add and balance it out with some more beef broth if need be.
7

Cook on low for 10-12 hours on low heat or on High for 5-6 hours: Add the rest of the vegetables half way through on the time so they don't over cook.
8

When done Discard the Bay Leaves and transfer roast and vegetables to a serving tray.
9

If gravy in the slow cooker is not thick enough add some more Flour whisking in a little at a time until desired thickness.