Crockpot "Pot Roast" Slow Cooked to Perfection

Ingredients

• 3 pounds chuck roast
• 10.5 ounces beef consommé (1 can)
• 2 tablespoons olive oil
• 2 cups beef broth
• 2 tablespoons worcestershire sauce
• 4 sprigs fresh thyme ( or 1 teaspoon dried thyme leaves)
• 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary leaves)
• 2 bay leaf
• 6 cloves garlic minced
• 2 pounds carrots ( cut into large chunks)
• 2 pounds yukon gold potatoes
• 1 large onion (diced)
• 2 tablespoons butter (softened)
• 2 tablespoons all purpose flour
• salt & pepper to taste
• 1 pound red beets
• 1 cup red wine

Instructions

1. 1

   --- Preparation ---

2. 2

   Remove roast from fridge, unwrap, and pat the roasts surface with a paper towel to remove any moisture.

3. 3

   Let the meat sit for 30-60 minutes to bring to room temperature. Pat again with a paper towel to ensure the roast is dry and ready for seasoning.

4. 4

   Generously season the entire roast with salt and pepper. Don’t hold back, use a liberal amount of salt and pepper.

5. 5

   --- Cooking Instructions ---

6. 6

   Pre-heat a cast iron skillet on high with safflower or canola oil (note 1)

7. 7

   Brown roast on all sides and transfer to a crockpot.

8. 8

   Cover with beef consommé, beef broth, Worcestershire sauce, onion, carrots, potatoes, garlic, thyme, rosemary, bay leaves, red beets, red wine and salt and pepper if necessary.

9. 9

   Cover with lid and cook 4-6 hours on high. If your roast is on the smaller side, it will take less time for it to cook. If your roast is on the larger side, it will take more time for it to cook. Roast is done when it is very tender.

10. 10

    Using a slotted spoon, remove the meat to a shallow bowl and set aside. Remove carrots, potatoes, onions, beets and place into a serving dish. Set aside.

11. 11

    Skim fat and measure out 2 cups of hot cooking liquid (note 2) and reserve.

12. 12

    In a large bowl, combine butter and flour together until a smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. Pour into the slow cooker, stir to create a gravy, and cover and cook for another 20 minutes or so.

13. 13

    While gravy is cooking, shred the roast, removing any excess fat.

14. 14

    Add the meat and vegetables to the gravy and serve. Or serve separately with gravy on the side.