Ingredients
The following ingredients have 4 Servings
- 3 pound boneless beef chuck roast
- 2 tablespoons oil
- salt and black pepper
- 2 packets Brown gravy mix ((.87 ounces each packet) )
- 1 teaspoon dried thyme
- 1 teaspoon herbes de provence
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 1 large onion ((sliced))
- 1 pound whole baby carrots
- 1-1/2 pounds petit gold potatoes ((quartered))
- 8 cloves garlic ((coarsely chopped))
Instruction
- Season beef and sear on both sides in a small amount of oil.
- Stir brown gravy mix packets, herbs and Worcestershire together with the water in the crock.
- Place the onions, carrots and garlic into the sauce, then layer potatoes over that, then add the beef.
- Cover cooker and cook on low for 8-10 hours.
- Remove beef and vegetables from cooker.
- Pour drippings into a saucepan, and decant any fat.
- Whisk 1 teaspoon cornstarch with 1/2 cup cold water, combine with drippings in saucepan and bring to a boil.
- Stir for one minute while it thickens.
- Adjust salt and pepper if needed.
- Serve gravy with roast and vegetables.
