Slow Cooker Pot Roast with Carrots and Onions
Serves about 4

Craving comfort food? Look no further than a mouthwatering pot roast! Start with a few simple prep steps that will add considerable flavor to the final dish, then put the slow cooker to work. The result is a tender, delicious meal with enticing aromas. A classic beef gravy ties all of the savory flavors together in a meal that over delivers on satisfaction!

Ingredients:
1 beef chuck roast (2-1/2 to 3 pounds)2 tablespoons olive oil 2 tablespoons butter 2 large yellow onions, one sliced pole-to-pole, 
     and one chopped into one to two inch chunks3 whole cloves of garlic, peeled and smashed 2 cups beef stock 1 tablespoon beef bouillon base
     (we used Better than Bouillon Roasted Beef Base) 1 teaspoon Worcestershire sauce1 cup red wine4 sprigs fresh parsley4-6 large carrots, sliced on the bias

Roast Rub Ingredients:
2 tablespoons paprika1 tablespoon Kosher salt2 teaspoons dried rosemary2 teaspoons dried thyme2 teaspoons granulated garlic1 teaspoon freshly ground pepper
Pot Roast Gravy Ingredients: 2 cups pan drippings (fat separated out)1 cup additional beef stock, if needed2 tablespoons butter, softened 2 tablespoons flour  Salt and pepper, to taste

Directions:
1. Mix all of the roast rub spices and herbs together in a small dish.

2. Prepare the roast by trimming away any extra fat on the perimeter, and patting the roast dry. Generously sprinkle with the spice rub on both sides. In a large, enameled cast iron braiser or Dutch oven, heat the olive oil and butter until hot and shimmering. Sear the roast on both sides until browned and crusted. Set aside on a plate until ready to start the slow cooker.

3. Add the sliced onions, (reserving the chopped onions for later), to the same pan used to sear the roast, and stir while gathering the seared bits of beef and spices from the pan. Cook until the onions begin to turn translucent. Add the smashed garlic cloves and cook for a few more minutes. Deglaze the pan with the beef stock and beef bouillon base. Stir until the base is dissolved. Add the Worcestershire sauce. 4. Pour the sliced onion and broth mixture into the slow cooker. Add the red wine and chopped onion, then place the seared beef on top. Nestle in a few sprigs of fresh parsley and cover. Cook on the high setting for 4 to 5-1/2 hours, or until the beef is fork tender. Alternatively, cook on the low setting for 6 to 8 hours, or until tender. 5. When half of the time remains, add the sliced carrots to the slow cooker and continue cooking.6. Once the meat is fork tender, and easily pulls apart, move the roast to a platter and loosely tent with aluminum foil. With a slotted spoon, remove the carrots and onions and place in a serving dish.

7. Prepare the gravy. Use a gravy separator to remove the excess fat from the slow cooker liquids. Add an additional cup of beef stock or, enough additional stock to make a total of 3 cups of liquid. In a sauce pan, bring the liquid to a simmer; reduce by half leaving approximately 1-1/2 cups of liquid. While the liquid simmers down, massage the softened butter and flour together into a paste making a beurre manie; form 4 small balls. (This step ensures that the gravy will be lump-free). Once the liquid has been reduced, add one flour-butter ball at a time to the simmering pan juices. Whisk continuously until the gravy thickens. Season with salt and pepper, to taste.

8. Serve the roast and veggies with the gravy and a hearty scoop of mashed potatoes. Enjoy!