Slow Cooker Pot Roast

Combine salt, pepper, and garlic powder. Rub onto all sides of the roast. Set a medium skillet over medium-high heat. Add the oil to the skillet. Once the oil shimmers, add the roast and sear the roast on all sides. This should take about 5 minutes. Transfer the roast to the slow cooker, and nestle thyme, quartered onion and bay leaf around the roast.

Reduce the heat for the skillet to medium. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deglaze the pan. Cook for about 1 to 2 minutes, just until some of the alcohol cooks off the wine, and you scrape the brown bits off the bottom of the pan. Turn off the burner.

Nestle the mushrooms, carrots, and potatoes around the roast. Pour the wine from the skillet and the beef stock over everything.

Secure the lid, cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Ladle 2 cups of the slow cooker liquid into a medium saucepan. Set it over medium-high heat and bring to a boil. Make a slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk the slurry into the boiling liquid. You should see it thicken to the consistency of honey within a minute or so. Once thickened, remove it from heat. Serve up some pot roast and veggies, then top with gravy. Add more salt and pepper to taste. Did you love the recipe? Let us know with a rating and review!