@christopherhopkins1: Slow Cooker Beef Pot Roast with Gravy 🥩🥕 🛒 Ingredients: 1.5 kg beef chuck roast 2 tbsp olive oil 1 large onion, sliced 4 carrots, cut into chunks 700 g baby potatoes, halved 4 cloves garlic, minced 2 cups beef broth 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme 1 tsp dried rosemary 1 tsp paprika 1 tsp salt 1/2 tsp black pepper 3 tbsp cornstarch 3 tbsp cold water 2 tbsp chopped fresh parsley 👩‍🍳 Directions: Preheat a large skillet over medium-high heat and add the olive oil. Season the roast with garlic powder, onion powder, thyme, rosemary, paprika, salt, and black pepper. Sear the roast for 3–4 minutes per side until nicely browned. Place the onion, carrots, potatoes, and garlic in the slow cooker, then set the roast on top. Mix the beef broth, tomato paste, and Worcestershire sauce. Pour it over the beef and vegetables. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender. Transfer the roast and vegetables to a serving dish. Mix the cornstarch and cold water, then stir it into the cooking liquid. Cover and cook on HIGH for 10–15 minutes, until a rich gravy forms. Slice or shred the beef, spoon plenty of warm gravy over the top, garnish with parsley, and serve.

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