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4 from 3 votes

Slow Cooker Pot Roast

Author Jen

Ingredients

  • 2-3 lb Beef Roast
  • 1 tbsp Olive Oil
  • 1 tbsp Salt
  • 2 tsp Pepper
  • 1 tsp Thyme
  • 1 tsp Tarragon
  • 2 tsp minced Garlic
  • 1 lb Carrots
  • 2 lb Potatoes
  • 1 large Onion
  • 32 oz Beef Stock
  • 3 tbsp Cornstarch

Instructions

  • Peel and cut carrots into 1-3" pieces.
  • Peel and cut onions into 1-3" pieces.
  • Wash and cut potatoes into 1-3" pieces.
  • Mix together salt, pepper, thyme and tarragon.
  • Rub roast with olive oil and cover with about 2/3 of spice mix.
  • Heat skillet over medium high heat and brown on all sides.
  • Transfer roast to slow cooker.
  • Lightly coat vegetables in olive oil and season with remaining spice mix.
  • Transfer vegetables to slow cooker.
  • Add some stock to skillet and stir to deglaze.
  • Pour liquid into slow cooker.
  • Add remaining stock to slow cooker.
  • Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily.
  • Transfer meat and vegetables to serving dish.
  • Pour liquid in sauce pan. and heat.
  • Mix cornstarch with an equal amount of water and stir until well blended.
  • Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens.
  • Pour sauce over meat and vegetables.