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