Slow Cooker Pot Roast

📝 Ingredients

• 1 3 lb boneless chuck or rump roast
• 2 tablespoons olive oil
• 3/4 cup flour
• Kosher salt
• Freshly ground black pepper
• 1 sprig fresh rosemary
• 8 sprigs fresh thyme
• 2 tablespoons tomato paste or 1/4 cup tomato sauce
• 4 cups beef stock
• 1 teaspoon ground cumin
• 2 teaspoons paprika
• 4 bay leaves
• 5 cloves of garlic (minced)
• 1 large carrot (diced)
• 1 onion (peeled and sliced into half moons)
• 1 large tomato (diced)

👨‍🍳 Instructions

1. 1Heat a cast iron skillet on medium-high heat.
2. 2Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
3. 3Add the olive oil into the hot pan, then brown the roast on all sides; it'll take about 4-5 minutes per side.
4. 4Remove the roast from the pan once it's brown and plop in into your slow cooker insert.
5. 5Next, slice and dice the veggies.
6. 6Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
7. 7Then, add the beef stock and tomato sauce.
8. 8Swish the liquid and around the roast to make sure it's evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
9. 9When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
10. 10Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.