Brett loves this pot roast and it’s an easy set it and forget it week night meal.
Boneless angus chuck roast 3 lbs.
1 stick of sweet cream butter
1/3 cup all purpose flour
1 tsp. Minced garlic
2 cups of beef broth
Fresh ground black pepper, dried rosemary, and herbes de Provence to taste
White potatoes peeled and quartered (i used 6)
1 bag of baby carrots
Line a crock pot with a liner and spray with olive oil.
In a skillet on medium high add olive oil and brown all sides of the roast about 2 minutes a side.
Place roast in the crock pot.
Melt butter in a skillet and add the minced garlic until fragrant about 1-2 minutes. Add the flour. Whisk until combined and smooth.
Add the brith slowly and continue whisking until thickened and smooth. Add spices.
salt and pepper the roast and cover with gravy.
Cover and cook on high for 2 hours.
Reduce heat to low and cook another 2 hours.
Add potatoes and carrots and cook on low for 2 – 2 1/2 hours.