Slow Cooker Pot Roast

Slow Cooker Pot Roast

For gravy: 1/4 cup cornstarch or flour, 1/4 cup beef broth

-Heat the olive oil in a heavy skillet over medium-high heat. Sprinkle the roast with salt & pepper on

both sides. Sear the roast about on both sides, about 7 minutes per side, until well-browned.

-When the meat has browned, remove it from the pan and place it into your crockpot. (I used a 5 1/2

quart crockpot.)

-Place the sliced onions into the pot that you just browned the roast in. Adjust the heat to medium.

Stirring often, cook the onions for about 5-7 minutes, until they are softened and just starting to brown

and caramelize.

-Whisk together the mustard, maple syrup, balsamic vinegar and almost the whole can of beef broth

(save about 1/4 cup of the beef broth to deglaze the bottom of the pan when the onions are done

cooking).

-Take the beef broth that you set aside and pour it into the pan with the onions. Stir and scrape up all of

the brown bits on the bottom of the pan.

-Pour the onions and the pan liquid into the crock pot, over the roast. Add the mustard/maple syrup

mixture.

-Put the lid on the crock pot and cook on low for at least 8 hours, until the meat is tender and separates

easily when shredded with a fork.

-To make the gravy: Remove the meat and onions from the crockpot to a shallow dish and cover it to

stay warm. Use a gravy separator to separate the fat from the cooking liquid. Place the remaining

cooking liquid into a small saucepan and bring to a boil.

-Mix 1/4 cup corn starch (or flour) with 1/4 cup cold (to prevent lumps) beef broth. Pour about 1/2 of

this mixture into the liquid in the saucepan. Heat until thickened, whisking constantly. Add more of

the cornstarch/beef broth mixture if you think the gravy needs to be thicker. Add salt & pepper to taste.