Slow Cooker Pot Roast

SLOW COOKER POT ROAST

Active Time : 15 Minutes

Total Time : 8 Hour 14 Minutes

Serves : 8

INGREDIENTS

4-5 pound boneless chuck pot roast
2 tablespoons Wild Harvest canola oil
2 teaspoons kosher salt
1 teaspoon organic dried thyme leaves
1 pound organic whole carrots peeled and cut into 2 inch chunks
2 pounds organic yukon gold potatoes rinsed and cut into 2 inch chunks
2 cloves garlic minced
2 organic dried bay leaves
2 cups Wild Harvest organic beef broth
2 tablespoons Essential Everyday corn starch
2 tablespoons cold water
1 bunch Wild Harvest organic parsley chopped

DIRECTIONS

Season the beef with salt, pepper and dried thyme.

In a large non-stick skillet, heat canola oil over medium-high heat.

Lay the roast in the pan and cook for 2-3 minutes per side until all sides are brown.

Remove roast from the saute pan and place in the center of a slow cooker. Add beef broth, carrots, potatoes, garlic and bay leaf. Cover and cook on low for 8-10 hours or on high for 5-6 hours.

Remove beef from the slow cooker, cover loosely with foil and set aside. Mix together cornstarch and water and add to the slow cooker to thicken sauce.

Pour gravy over the meat and garnish with chopped parsley.

View Recipe