Ingredients: |
Ingredients: – 3 pounds beef chuck roast
– 2 tablespoons Montreal steak seasoning (contains pepper, paprika, salt, parsley, and garlic)
– 1 tablespoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon dried thyme
– 1 tablespoon dried rosemary
– 2 tablespoons flour
– 1 tablespoon vegetable oil
– 1 pound carrots, peeled and cut into large chunks
– 2 pounds yellow potatoes, peeled and cut into large chunks
– 1 large onion, peeled and cut into large chunks
– 2 stalks celery, cut into large chunks
– 1 cup beef broth
– 2 tablespoons cornstarch
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Directions: |
Directions:Mix the Montreal seasoning, kosher salt, black pepper, thyme, and rosemary together to create a spice blend.
Rub half of the seasoning mix into both sides of the roast. Pat on the flour.
Heat the vegetable oil in a large skillet. Brown the roast on one side, then flip and brown the second side.
Transfer the roast to a large crockpot. Add the carrots, potatoes, onion and celery. Sprinkle on more of the seasoning mix, reserving a small amount for taste adjusting after cooking is finished. Pour the beef broth over top.
Put on the lid and cook the pot roast on low for 10 hours, or on high for 5 hours.
When tender, take the pot roast out of the crockpot and place on a large serving platter. Scoop the vegetables out and arrange around the roast.
To thicken the sauce into a gravy, remove ½ cup of the liquid from the slow cooker and whisk it into the cornstarch in a small pot. Bring to a boil over medium heat, stirring until the cornstarch has thickened the sauce. Pour it back into the rest of the liquid in the crockpot and stir until mixed in.
Taste and adjust the seasoning as needed, then pour some of the gravy over the roast. Serve the rest on the side in a gravy boat. |
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