Slow Cooker Pot Roast
Ingredients
1 (4 pound) beef roast (such as chuck, eye of round, etc.)
Salt and pepper to taste
1 onion, sliced
4 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
1 cup beef broth
2 tablespoons flour (use rice flour for gluten-free)
1 teaspoon Dijon mustard (optional)
1 tablespoon Worcestershire sauce
2 teaspoons coarsely ground black pepper
Salt to taste
Instructions
Season the roast with salt and pepper to taste, and place it in the slow cooker. Top with the sliced onions, chopped garlic, rosemary, thyme, and beef broth.
Cook on low for 8-10 hours.
Remove the roast from the slow cooker and set aside.
Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat. Sprinkle in the flour and cook until lightly golden brown.
Add the remaining liquid from the slow cooker to the saucepan, along with the Dijon mustard (if using), Worcestershire sauce, and coarsely ground black pepper. Stir well and cook until the gravy thickens.
Season the gravy with additional salt to taste if needed.
Slice the roast and serve with the gravy.