Slow Cooker Classic Pot Roast
  • 3-5 pound chuck roast
  • 6 large carrots unpeeled cut in half
  • 2 onions cut into large chunks
  • 4 cups beef broth
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 3-4 tablespoons olive oil
  • 3 tablespoon butter
  • 3 tablespoon flour
  • Kosher salt
  • Pepper
  1. Salt generously both sides of the roast with kosher salt and fresh black pepper
  2. Heat a large heavy bottom pot or cast iron skillet on medium high. Add 2 tablespoons of the oil and add the onions to the pot to brown them on both sides and then remove them to a plate. Then add the carrots until slightly browned about 2 minutes them remove them.
  3. Add the rest of the oil and place the roast in and sear for 2 minutes then flip and sear another 2 minutes. Remove roast and place into slow cooker. Add the onions, carrots and garlic to the slow cooker. Add the beef broth, and rosemary.
  4. Cook on low 8-10 hours or on high 6-8 hours
  5. Once roast is done, strain 2 cups liquid from slow cooker and set aside.
  6. In a skillet melt 3 tablespoons butter, whisk in flour and cook on low for 1 minute to get rid of the flour taste. Add 2 cups liquid and whisk together until combined. Bring to a low boil then reduce heat. Simmer liquid until it thickens.
  7. **note** If you like your carrots to be a little firmer then wait 2 hours before adding them to the slow cooker.
Recipe by Butter Your Biscuit at