Fall apart tender pot roast simmered in a rich flavorful gravy is a perfect weekday or weekend meal. It cooks together with potatoes and carrots and with very minimal effort, you are rewarded with a warm and hearty dinner . . . Slow Cooker Pot Roast with Potatoes and Carrots 4 tbls olive oil- divided 1 (3-4 lb) chuck roast seasoned with salt and pepper 1 large onion, peeled and cut into slices 5 garlic cloves, chopped 1 cup red wine 2 cups cup beef broth 2 tbls Worcestershire sauce 2 tsp fresh chopped thyme 2 tsp fresh chopped rosemary 3 lbs small yukon gold potatoes, halved 5 thick carrots peeled and cut into 2” pieces 2 1/2 Tbsp cornstarch mixed with 3 tbls water 1/4 cup chopped fresh parsley Heat olive oil in a large pot over medium-high heat. Sear seasoned roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker. Add remaining olive oil to pot. Add onion and garlic and saute 2-3 minutes. Pour over roast in slow cooker. Return pot to heat, pour in wine, beef broth, Worcestershire, thyme and rosemary and cook about 1-2 minutes, scraping up the bits from the bottom of the pot. Remove from heat. Arrange potatoes and carrots over onion layer in slow cooker. Pour the liquid over everything and then season with salt and pepper. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours or high about 6 hours. Remove roast and vegetables and shred roast (discard fat). Pour the broth into a small saucepan and add the cornstarch/water mixture. Bring to a simmer for a minute or 2 or until thickened. Serve beef and veggies on a platter. Pour gravy over . . . . . . . . #cozyfood #potroast #crockpotrecipes #beefstew