Crockpot Pot Roast

8 Servings

Crockpot Pot Roast

Ingredients:

• 3 pound boneless beef chuck roast
• 2 Tbsp. butter
• 3 Tbsp. all-purpose flour, divided
• 1 (16oz) bag baby carrots
• 10 medium red potatoes, quartered
• 1 bay leaf
• 1 (14.5oz) can beef broth
• 1/2 cup red wine
• salt and pepper, to taste

Directions

1. Dust roast with 1 Tbsp. flour and liberally season with salt and pepper.
2. Sear roast over medium-high heat until a brown crust forms on all sides.
3. Place vegetables in the bottom of a slow cooker.  Add bay leaf.
4. Place roast on top of vegetables.
5. Pour beef broth and red wine over roast and veggies.
6. Cook on low heat for 8-10 hours.
7. Transfer meat and veggies from Crockpot to a serving plate.
8. Melt butter and 2 Tbsp. flour stirring constantly for 2-3 minutes over medium heat.
9. Slowly whisk in 2 cups drippings from Crockpot and simmer until thickened and coats the back of a wooden spoon.  Season to taste with salt and pepper.