Ingredients

The following ingredients have 6 Servings
  • 4-5 pound chuck roast
  • 2 lbs potatoes (mini or quartered russet)
  • 1 medium onion (chopped)
  • 1 tsp black pepper
  • 1 1/2 tsp garlic salt
  • 1 1/2 cups beef broth
  • 2 cups chopped carrots (optional)
  • 2 tablespoons corn starch
  • 2 tablespoons cold water

Instruction

  • In a 6 qt or larger crockpot place the vegetables and broth.
  • Top with the chuck roast. Season the roast with the pepper and garlic salt. 
  • Cook, covered, on low 6-8 hours or until meat is tender. 
  • Remove meat and vegetables. In a small bowl stir together cold water and cornstarch to create a slurry. Whisk it into the remaining juices in the crockpot to thicken. This creates a wonderful gravy/au jus for the pot roast.
  • Serve