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Ingredients
1 (2 - 3 lb) Chuck roast
1 1/2 Pounds of any potatoes of your choice, cut into chunks
4 Carrots peeled & cut into chunks
1/2 Onion cut into chunks
4 Cups beef stock or beef broth
1 Teaspoon minced garlic
3/4 Teaspoon of Italian seasoning
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Cup of water, for the gravy
2 Tablespoons of cornstarch
Instructions
Add the roast to the crockpot and place the vegetables around the roast.
Add all seasonings then add beef stock
Cover and cook on LOW for 8 - 10 hours or on HIGH for 5 - 6 hours.
Shred the beef.
Making the Gravy
In a small bowl whisk together the 1/4 cup of water and cornstarch.
Remove 2 cups of the liquid from the crockpot and place in a sauce pan.
Whisk the water and cornstarch mixture in with the beef juice.
Bring to a boil, stirring frequently for 3 - 5 minutes until it begins to thicken. It will thicken as it cools as well.
Drizzle the gravy over the roast, potatoes, and carrots.