Slow Cooker Pot Roast

cookingclassy.com

Rob Raines

1 ½ Tbsp olive oil, divided

1 (3 lb) chuck roast*

Salt and freshly ground black pepper

1 medium yellow onion, peeled, halved and cut into thick slices

5 garlic cloves, minced (1 ½ Tbsp)

1 ¼ cups cup beef broth

2 tsp Worcestershire sauce

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

2.5 lbs small yukon gold potatoes, left whole

5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*

2 ½ Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy

2 Tbsp chopped fresh parsley

Directions at cookingclassy.com

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