Crockpot Pot Roast
Servings: 6 servings
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Ingredients
- 4-5 pound chuck roast
- 2 lbs potatoes mini or quartered russet
- 1 medium onion chopped
- 1 tsp black pepper
- 1 1/2 tsp garlic salt
- 1 1/2 cups beef broth
- 2 cups chopped carrots optional
- 2 tablespoons corn starch
- 2 tablespoons cold water
Instructions
- In a 6 qt or larger crockpot place the vegetables and broth.
- Top with the chuck roast. Season the roast with the pepper and garlic salt.
- Cook, covered, on low 6-8 hours or until meat is tender.
- Remove meat and vegetables. In a small bowl stir together cold water and cornstarch to create a slurry. Whisk it into the remaining juices in the crockpot to thicken. This creates a wonderful gravy/au jus for the pot roast.
- Serve