1 2 - 3 pounds beef chuck roast
1 pound (16 oz) baby carrots
4 medium potatoes, cubed (I use whatever I have on hand- red, Yukon gold, or Russet)
1 large sweet onion
4 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper
1 (16 ounce) can diced tomatoes (optional- I make it with and without this and it tastes great either way)
2 cups beef broth
1 chicken bouillon cube
Heat olive oil in a large saute pan (I seriously recommend using a big wok or something) over medium high heat. Pat beef with paper towels and season all sides with salt and pepper. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
Cook on low for 7-8 hours.
Pot Roast Gravy
Pot Roast drippings/liquid
2 Tablespoons butter, cold
2 Tablespoons flour
1 teaspoon cornstarch
1 - 2 teaspoons cold water
Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). Slowly whisk in the mixture into the liquid until starting to thicken and combined. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. Season with freshly ground black pepper (I don't normally need anymore salt).
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