Pot Roast with Carrots and Potatoes

Tip: Don’t add cornstarch directly to the hot broth. Mixing it with cold water first keeps the gravy smooth instead of clumpy.

Ingredients

• 3-4 lb chuck roast
• Salt and black pepper to taste
• 1–2 tbsp olive oil, optional for searing
• 1 medium onion, sliced
• 3–4 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 lb baby potatoes
• 1 lb carrots, cut into large pieces
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp butter, optional

Steps

1. Season the roast generously with salt and pepper. If you want a little more flavor, sear it in olive oil for 2–3 minutes per side before placing it in the crockpot.
2. Add the onion and garlic around the roast. Pour in the beef broth and Worcestershire sauce, then sprinkle in the garlic powder, onion powder, and thyme.
3. Cover and cook on LOW for 8–10 hours, or until the roast is very tender and easily pulls apart with a fork.
4. Remove the cooked roast and keep it warm. Pour about 1 cup of the crockpot liquid plus 2 cups beef broth into a large pot. Add the potatoes and bring to a simmer.
5. Cover and cook the potatoes for about 8–10 minutes. Add the carrots and continue cooking for another 10–15 minutes, or until both are fork-tender.
6. To thicken the broth, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Slowly stir the slurry into the simmering broth.
7. Simmer for 1–2 minutes, stirring, until the broth thickens into a light gravy. If you want it thicker, mix another 1 tablespoon cornstarch with 1 tablespoon cold water and add a little at a time.
8. Stir in the butter, if using, and taste for salt and pepper.
9. Add the shredded roast back to the vegetables and gravy, or serve the roast with the carrots and potatoes spooned alongside and plenty of gravy over the top.