Ingredients:
- 1 (4-pound) beef roast (e.g., chuck, eye of round, etc.)
- Salt and pepper, to taste
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 cup beef broth
- 2 tablespoons flour (use rice flour for a gluten-free option)
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons coarsely ground black pepper
Instructions:
Prepare the Roast:
- Season the beef roast generously with salt and pepper.
- Place it in the slow cooker and layer the sliced onions, chopped garlic, rosemary, and thyme on top.
- Pour the beef broth over the ingredients.
Cook:
- Cover and cook on low for 8-10 hours.
Make the Gravy:
Once the roast is done, remove it from the slow cooker and set it aside.
Skim 4 tablespoons of fat from the slow cooker juices and heat it in a saucepan over medium heat.
Sprinkle in the flour, stirring until it turns lightly golden.
Add the remaining slow cooker juices, Dijon mustard, Worcestershire sauce, and black pepper. Simmer for about 2 minutes until the gravy thickens. Adjust the seasoning with salt to taste.
Serve:
Slice the roast (or shred if it’s fall-apart tender) and serve topped with the rich, flavorful gravy.
Options and Tips:
For extra flavor: Brown the beef on all sides before placing it in the slow cooker.
Enhanced aroma: Sauté the onions and garlic before adding them to the slow cooker.
Cooking times: Cook for 7-8 hours for a sliceable roast, or 9-10 hours for a tender, fall-apart result.
Add vegetables: Include 2 pounds of cubed potatoes and/or 2 pounds of sliced carrots for a heartier dish.
Umami boost: Stir in 1 tablespoon of soy sauce or fish sauce into the gravy.
This comforting pot roast is perfect for busy days—just set it and forget it!
Enjoy!