Ingredients
- 2-3 lb Beef Roast
- 1 tbsp Olive Oil
- 1 tbsp Salt
- 2 tsp Pepper
- 1 tsp Thyme
- 1 tsp Tarragon
- 2 tsp minced Garlic
- 1 lb Carrots
- 2 lb Potatoes
- 1 large Onion
- 32 oz Beef Stock
- 3 tbsp Cornstarch
Instructions
- Peel and cut carrots into 1-3″ pieces.
- Peel and cut onions into 1-3″ pieces.
- Wash and cut potatoes into 1-3″ pieces.
- Mix together salt, pepper, thyme and tarragon.
- Rub roast with olive oil and cover with about 2/3 of spice mix.
- Heat skillet over medium high heat and brown on all sides.
- Transfer roast to slow cooker.
- Lightly coat vegetables in olive oil and season with remaining spice mix.
- Transfer vegetables to slow cooker.
- Add some stock to skillet and stir to deglaze.
- Pour liquid into slow cooker.
- Add remaining stock to slow cooker.
- Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily.
- Transfer meat and vegetables to serving dish.
- Pour liquid in sauce pan. and heat.
- Mix cornstarch with an equal amount of water and stir until well blended.
- Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens.
- Pour sauce over meat and vegetables.