Crockpot Roast with gravy

Here’s a simple recipe for a delicious crockpot roast with gravy:

Ingredients:

• 3-4 pounds beef chuck roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons water
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Season the chuck roast generously with salt and pepper on all sides.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crockpot.
3. In the same skillet, add the sliced onions and minced garlic. Cook for 2-3 minutes until softened and fragrant. Transfer the onions and garlic to the crockpot.
4. In a mixing bowl, combine the beef broth, Worcestershire sauce, soy sauce, tomato paste, thyme, rosemary, paprika, and bay leaves. Stir well to combine. Pour this mixture over the roast in the crockpot.
5. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the meat is tender and easily shreds with a fork.
6. Once the roast is cooked, remove it from the crockpot and transfer it to a serving platter. Cover it loosely with aluminum foil to keep warm.
7. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the liquid in the crockpot to thicken the gravy. Cook on high heat for an additional 10-15 minutes, or until the gravy has thickened.
8. Remove the bay leaves from the gravy. Taste and adjust seasoning with salt and pepper if needed.
9. Slice the roast against the grain and serve with the gravy spooned over the top. Garnish with chopped fresh parsley if desired.

Enjoy your delicious crockpot roast with gravy!