Slow Cooker Pot Roast


2-3 pound chuck roast
6 red potatoes, washed and quartered
1 small bag baby carrots
1 onion, sliced
5 garlic cloves, sliced
2 cups water
Salt and Pepper


1. Sear the roast by heating a large skillet over medium-high heat, then place the roast on hot skillet for a few minutes on each side, just to brown/sear the outside of the meat. (This will help to keep the meat from drying out)

2. Place potatoes and carrots in bottom of crock pot and sprinkle with salt and pepper. Place roast over the top of the vegetables and sprinkle with salt and pepper. Pour water into crock pot. Cover crock with lid and cook on low for 9-10 hours.

3. To make the gravy, add enough water to the drippings to make 2 cups. In a shaker, combine 1/2 cup cold water and 1/4 cup flour. Shake to combine until there are no lumps. Gradually add to drippings. Cook over medium heat until gravy begins to boil, stirring constantly. Cook for 1 minute or until gravy thickens.

Serves 6