Classic Beef Pot Roast

Instructions

Heat olive oil in large skillet

Add roast to skillet and sprinkle each side with a salt, pepper, and thyme

Using thongs sear both sides of the meat and transfer the roast to slow cooker

Add beef broth and minced garlic to slow cooker

Sprinkle the chopped celery and sliced onion over the top of the roast (I typically sprinkle a little more salt and pepper on top of the onions and celery)

If you choose, add the carrots and potatoes to the slow cooker, placing them around the chuck roast

Cook on low for 9-10 hours

Sprinkle with fresh or dried parsley just before serving

* Don't forget to serve the pot roast with gravy!  if you're strapped for time, Lawry's Brown Gravy Mix (comes in a packet) is a terrific gravy that's super easy to make (just add water) and it's not quite as salty as some of the others.  Or, if you're feeling ambitious and you'd rather make your own gravy, simply remove the meat from the crockpot and cover tightly with tinfoil.  Pour the broth into a saucepan using a strainer to remove the celery and onions.  Once the broth is in the saucepan mix 2 tablespoons of cornstarch with 1/4 cup of cold water in a separate bowl and slowly add the cornstarch to the saucepan to thicken into a rich gravy.  Heat the gravy on medium until heated through.