4-5 pound chuck roast
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
3 Cups beef broth
1 beef bouillon cube (~2 tsp powder)
6 whole carrots; cut into bite sized chunks
2 lbs potatoes; washed and pealed, cut into bite sized chunks
4 Tbls butter
1/4 cut all purpose flour
2 cups beef broth from the crockpot
- Heat a large skillet over medium-high heat. Add a little oil and sear the roast on all sides. Place roast in
the bottom of a six (6) quart slow cooker.
- Sprinkle with onion powerder, garlic powder, salt and pepper. Mix broth with bouillon and add to slow cooker.
Place carrots and potates into slow cooker.
- Cover and cook on low for eight (8) hours.
- To make gravy, remove two (2) cups of beef broth from the slow cooker and set aside. In a medium saucepan,
melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stiring constantly. Slow pour
and wisk in the reserve broth. Simmer while stirring until thickened.