To get away from the demands of the insurance business I enjoy cooking in my ninja crock pots. Yes, I own multiple crock pots 🙂 My favorite thing to cook is my famous pot roast which my family and friends enjoy.
Ingredients

1 1/2 Tbsp olive oil, divided
1 (3 lb) chuck roast
Salt
Freshly ground black pepper.
1 medium yellow onion, peeled and cut into thick slices
5 garlic cloves, minced
1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
2.5 lbs small Yukon gold potatoes
5 medium carrots, peeled and cut into 1-inch pieces
2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth
2 Tbsp chopped fresh parsley for garnish

Instructions
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the roast dry with paper towels, then season all over with salt and pepper.

Sear the roast in the pot until browned on both sides. This will take about 4 – 5 minutes per side. Then transfer the roast to a slow cooker.

Add the remaining 1/2 Tbsp olive oil to the pot. Add onion and saute for 2 minutes, then add garlic and saute for 30 more seconds. Add onion mixture to the slow cooker.

Return the pot to heat and pour in beef broth, Worcestershire, thyme, and rosemary. Cook for about 15 seconds and remove from the heat.

Layer in the potatoes and carrots over the onion layer in the slow cooker.

Pour beef broth evenly over top of the roast, then season with salt and pepper.

Place the lid on the slow cooker. Cook on low heat until the roast and vegetables are fork-tender. This will take about 8 – 9 hours.

Remove roast and vegetables from the crockpot. Then, shred the roast, discard the fat, and cut potatoes into bite-size pieces if desired.

To thicken the broth and make gravy, pour the broth from the slow cooker through a fine-mesh strainer and into a small saucepan.

Heat the broth over medium-high heat and whisk cornstarch with 3 Tbsp beef broth, then pour into saucepan. Bring the mixture to a simmer, stirring constantly, let simmer for 30 – 60 seconds.

Plate roast and vegetables and pour gravy over the top. Garnish with parsley.