Ingredients
4lbschuck roast
2tbspcanola oil
2tspkosher salt
1tspblack peppercoarse ground
1tspthymedried
1lbcarrots
2lbspotatoes
2garlic clovesminced
2cupsbeef broth
2tbspcorn starch
2tbspcold water
parsleyfor garnish
Preparation
Season the chuck roast with Kosher salt, pepper, and thyme.
Heat your pan and add the canola oil.
When the oil is completely hot, add in the roast and brown, deeply, for 4 to 5 minutes on each side.
In your slow cooker add the carrots, potatoes, and garlic.
Lay the beef on top, then add the beef broth and cover, cooking on Low for 8 to 10 hours or on High for 5 to 6 hours.
In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce.
Add the leftover liquid to a small saucepan with the slurry mixture and cook on high for just 2 to 3 minutes until the liquid is thickened into a gravy.
Pour the gravy over the meat and garnish with parsley if desired.
