Perfectly Crafted Slow Cooker Pot Roast

Ingredients:

• 1 (4-pound) beef roast (such as chuck, eye of round, etc.)
• Salt and pepper, to taste
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 cup beef broth
• 2 tablespoons flour (rice flour for gluten-free option)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons black pepper, coarsely ground
• Salt, to taste

Instructions:

1. Season the beef roast generously with salt and pepper. Place it in the slow cooker.
2. Top the roast with sliced onions, chopped garlic, rosemary, thyme, and beef broth.
3. Cook on low for 8-10 hours until the beef is tender and flavorful.
4. Once cooked, remove the roast from the slow cooker and set it aside.
5. In a saucepan, skim 4 tablespoons of fat from the juices in the slow cooker. Heat it over medium heat.
6. Sprinkle flour into the saucepan and cook until lightly golden brown.
7. Add the remaining liquid from the slow cooker, along with mustard, Worcestershire sauce, and black pepper.
8. Simmer until the gravy thickens, approximately 2 minutes. Season with salt to taste.
9. Slice the beef and serve it topped with the rich gravy.

Additional Options:

• For added flavor, brown the beef on all sides before placing it in the slow cooker.
• Enhance the aroma by sautéing the onions and garlic before adding them to the slow cooker.
• For optimal tenderness, cook for 7-8 hours on low for a sliceable roast, or 9-10 hours for a tender, fall-apart roast.
• Customize your dish by adding 2 pounds of cubed potatoes or 2 pounds of sliced carrots for a hearty meal.
• For an extra depth of flavor, incorporate 1 tablespoon of soy sauce or fish sauce into the gravy.