Pot Roast and Potatoes In Slow Cooker

Pot Roast and Potatoes In Slow Cooker. A warm and cozy meal made in a slow cooker with soft beef, tender potatoes, and tasty gravy. It is perfect for a happy family dinner.

Ingredients

• 1 boneless chuck roast (approximately 3 pounds)

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper.

• 2 tablespoons vegetable oil

• 2 lbs. small yukon gold potatoes.

• 4 carrots, cut into 3-inch pieces

• 2 garlic cloves, minced

• 1 1/2 cups beef broth

• 1/2 cup red wine (or use an addition of 1/2 cup more of beef broth)

• 1/4 cup all-purpose flour

• 3 sprigs fresh thyme

• 1 bay leaf

Pot Roast and Potatoes: Instructions

1. Season with the salt and pepper over the meat.

2. Add the oil to a pan and boil on the medium and high heat. In the event that you are roasting the roast, then put it and roast it, turning it every now and then, until it is brown on all sides, and a total of around 10 minutes.

3. Add potatoes, carrots and the garlic into the slow cooker. Cover them evenly with the mixture at the bottom of the pot. Place the roast on top.

4. Whisking in, should be in broth, wine (had it be used), flour. Make sure that the mixture is poured in the slow-cooker where the meat is and the vegetables. Add the thyme and bay leaf.

5. Cook and cover in a slow cooker in a time duration of 8-10 hours or cook in a high cooker in a time duration of 5-6 hours.

6. To slice the meat and prepare them and serve with the vegetables. Spoon the sauce over the top.

7. To add a degree of texture to the sauce, pour the juices in the slow cooker into a saucepan through a fine-meshed sieve and then place the meat and vegetables in a bowl. Boeil and a slurry of cornstarch that included a mixture of 2 tablespoons of cornstarch and 2 tablespoons of cold water.

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