There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!
2 lb chuck roast
2 Tbs butter
splash of olive oil
3 cloves garlic, minced
2 large onions, thinly sliced
2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp dried thyme
1 bay leaf
1 Tbsp sugar
2-3 Tbsp cornstarch
1/3 cup water
Generously season the roast with salt and pepper on all sides. In a large skillet, heat the oil and butter over medium-high heat. Add the roast and brown on all sides. Remove and transfer to a plate.
In the bottom of your slow cooker, place half of the sliced onions. Then add in the garlic, broth, Worcestershire sauce, vinegar, onion powder, thyme, bay leaf and sugar, Stir to combine. Place the roast on top and then top with the remaining onions. Cook on low for 6 to 8 hours.
Once cooked, remove the meat from the slow cooker. Cover to keep warm. In a small bowl, whisk together the cornstarch and water. Add it to the slow cooker and cook for an additional 5 to 7 minutes. Use additional cornstarch and water to thicken up the gravy if desired. Slice or shred your roast and top with the onions and gravy. Enjoy!
Source: littlespicejar.com
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