Slow Cooker Pot Roast

Ingredients

• 3-4 pounds (1.5-2kg) chuck roast
• 1 tablespoon (15ml) canola oil
• 2 teaspoon (4g) Creole seasoning
• salt (to taste)
• 2 bay leaves
• 1 large onion, (chopped)
• 1 tablespoon (3g) minced garlic
• 1 stalk celery, (chopped)
• 2 sprigs thyme, (more as desired)
• 1 tablespoon (14g) tomato paste
• 1¼ cups (300ml) beef broth
• 1 pound (450g) carrots, (peeled and cut into chunks)
• 1-1½ pounds (450-680g) potatoes, (peeled and cut into chunks)
• 3-4 tablespoons (42-56g) butter
• 3-4 tablespoons (40-50g) flour
• salt and pepper (to taste)

Steps

1. 1

   Trim the roast or any visible fat, rinse, and pat dry with paper towels.

2. 2

   Generously salt and pepper the roast, rubbing the salt into as many cracks and crevasses as possible. Then season it with Cajun Creole seasoning. Set aside.

3. 3

   Heat a tablespoon of oil in a skillet over medium heat, place the roast in the skillet, and sear it on both sides until brown (3-4 minutes on each side).

4. 4

   Transfer the roast to the insert of a slow cooker. (I used a 6-quart slow cooker.)

5. 5

   Add the bay leaves, onions, garlic, celery, and thyme to the skillet. Stir until fragrant or 2-3 minutes.

6. 6

   Then, add tomato paste and beef broth, scraping all sides to deglaze the skillet. Bring to a boil, turn off the heat, and pour the mixture into your slow cooker.

7. 7

   Toss the carrots and potatoes into the slow cooker and salt to preference. (Remember, you can always add more.)

8. 8

   Cover and slow cook on high for about 3½-4 hours or low for 7-8 hours. You can start checking for doneness after 3½ hours on high or 7 hours on low until the roast is tender.

9. 9

   Remove your roast from the crock pot and let it rest for 10 minutes. Skim visible fat from the surface of the roasting liquid with a spoon. Discard the bay leaf and thyme stems. Strain out the vegetables, reserving the broth.

10. 10

    Melt the butter in a skillet or saucepan over medium-high heat.

11. 11

    Then gently whisk the flour in to make a roux, stirring for 2-3 minutes to remove the raw flour taste.

12. 12

    Gradually add a ¼ cup or more broth from the crockpot while whisking until the mixture thickens into a smooth sauce.

13. 13

    Then, add the remaining broth, adjusting the thickness to personal preference. Season with salt and pepper. (Remember, gravy thickens as it cools.)