If you want to have a nourishing and tasty dinner, this dish is what you need. Yes, it requires much time but it’s worth it!
- 2–3 pound chuck roast
- 6 red potatoes, washed and quartered
- 1 small bag baby carrots
- 1 onion, sliced
- 5 garlic cloves, sliced
- 2 cups water
- Salt and Pepper
- First of all you need to sear the roast by heating a large skillet over medium–high heat. Then place the roast on hot skillet for a few minutes on each side, just to brown/sear the outside of the meat. (This is a trick that will help to keep the meat from drying out. It will be more juicy inside)
- The next step is to place potatoes and carrots in bottom of crock pot. Then sprinkle with some salt and pepper. Put roast over the top of the vegetables and sprinkle with salt and pepper. When you have done it pour water into the crock pot. Cover crock with lid and cook on low for 9–10 hours.
- To make the gravy, add enough water to the drippings to make 2 cups. In a shaker, combine 1/2 cup cold water and 1/4 cup flour. Shake to combine until there are no lumps. Gradually add to drippings. Cook over medium heat until gravy begins to boil, stirring constantly. Cook for 1 minute or until gravy thickens.