Slow Cooker Pot Roast Recipe

Ingredients:

• 3-pound chuck roast
• 3.25 pounds russet potatoes, quartered, or baby potatoes
• 2 pounds carrots, peeled and quartered
• 1 teaspoon onion powder (or 1 sliced onion)
• Optional: 3 tablespoons minced garlic
• 1 1/2 cups prepared horseradish (not the sauce kind)
• 4 cups beef broth
• Oil
• Salt and pepper to taste

For the Gravy:

• 2 tablespoons flour
• 3/4 cup butter
• 2 cups cooking liquid from the slow cooker

Instructions:

1. Heat oil in a skillet over medium-high heat for searing. Season the chuck roast with salt and pepper. Sear the meat on both sides until browned.
2. Place carrots and potatoes in the slow cooker.
3. Add the seared chuck roast on top of the vegetables. Sprinkle with onion powder (or add sliced onions and minced garlic if using).
4. Spread the prepared horseradish over the roast.
5. Pour beef broth around the meat in the slow cooker, avoiding disturbing the horseradish.
6. Cover and cook on low heat for 8 to 10 hours or on moderate heat for 4 to 6 hours, until the meat is very tender and easily shredded.

For the Gravy:

1. Once the pot roast is cooked, remove it and the vegetables from the slow cooker and set aside.
2. Heat a pan over medium heat and melt the butter.
3. Whisk in the flour to create a roux.
4. Gradually pour 2 cups of the strained cooking liquid from the slow cooker into the roux while whisking continuously.
5. Reduce heat and simmer the gravy for 4 minutes or until thickened to your liking.
6. Serve the pot roast alongside the vegetables and drizzle with the prepared gravy. Enjoy your delicious meal!