Slow Cooker Pot Roast with Golden Potatoes and Carrots
Ingredients:
- 1 (3-4 pounds) beef chuck roast
- 1 packet McCormick pot roast seasoning
- 1 cup water
- 1 pound baby golden potatoes, washed and halved
- 4 large carrots, peeled and cut into chunks
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions:
- Prepare the Slow Cooker: Place the carrots at the bottom of the slow cooker. Season them lightly with salt and pepper.
- Add the Roast and Potatoes: Place the beef roast on top of the carrots. Arrange the halved baby golden potatoes around the roast.
- Seasoning: In a small bowl, mix the McCormick pot roast seasoning with 1 cup of water until well combined. Pour this mixture over the roast and vegetables in the slow cooker.
- Cooking: Set the slow cooker to high heat and cook for 4 hours. After 4 hours, reduce the heat to low and continue cooking until the roast is tender and easily shreds, about 2-3 hours more.
- Thicken the Gravy: In a separate small bowl, mix cornstarch with cold water to make a slurry. Pour this slurry into the slow cooker, stirring gently to combine. Let it cook for an additional 15-20 minutes on low heat until the gravy thickens.
- Serve: Once the roast is cooked to your liking and the gravy has thickened, serve the pot roast hot, accompanied by the golden potatoes, carrots, and gravy.
