Slow Cooker Pot Roast

Yield: 8 servings

Preparation Time: and Active Time: 15 min; Total: 8 hours 14 min

Ingredients

4-5 pound boneless chuck pot roast

2 teaspoons salt

1 teaspoon Wild Harvest Organic Dried Thyme Leaves

2 tablespoons Wild Harvest Canola Oil

2 cups Wild Harvest Organic Beef Broth

1 pound Wild Harvest Organic Whole Carrots, peeled and cut into 2-inch chunks

2 pounds Wild Harvest Organic Yukon Gold Potatoes, rinsed and cut into 2-inch chunks

2 cloves garlic, minced

2 Wild Harvest Organic Dried Bay Leaves

2 tablespoons Essential Everyday Cornstarch

2 tablespoons cold water

1 bunch Wild Harvest Organic Parsley, chopped

Directions:

Season the beef with salt, pepper and dried thyme.

In a large non-stick skillet, heat canola oil over medium-high heat.

Lay the roast in the pan and cook for 2-3 minutes per side until all sides are brown.

Remove roast from the saute pan and place in the center of a slow cooker. Add beef broth, carrots, potatoes, garlic and bay leaf. Cover and cook on low for 8-10 hours or on high for 5-6 hours.

Remove beef from the slow cooker, cover loosely with foil and set aside. Mix together cornstarch and water and add to the slow cooker to thicken sauce.

Pour gravy over the meat and garnish with chopped parsley.

Recipe and photo used with permission from Wild Harvest and Essential Everyday

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