• 3-4 lb roast
• Olive oil for searing
• 2 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 onion sliced
• 4-5 cloves garlic smashed/minced
• 5 carrots cut into chunks
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 bay leaves (optional)
• Fresh rosemary (optional)

gravy:

• 2 tbsp all purpose flour
• 2 tbsp butter

Start by adding oil to a large skillet

Add the roast to the skillet and season evenly

Cook each side on medium high heat for 4 minutes until it’s nice and seared (this adds a lot of flavor instead of putting it directly in the crockpot)

Add onions, garlic, and potatoes to the crockpot

Place the roast on top

Mix beef broth, Worcestershire, and tomato paste then pour over the roast

Add bay leaves and fresh rosemary if using

Cook:

Low 8-10 hours

High 5-6 hours

Once it’s done cooking remove the meat and shred

Add to a bowl with the carrots & onions

To make the gravy add flour and butter to a pot and whisk continuously

Once your roux looks golden add in the broth from the crockpot

Whisk for a couple minutes and remove from the heat

Dump your gravy over the roast

Serve with mashed potatoes (my recipe is already posted)