1 3/4 lb. beef chuck roast
2 to 3 tbsp. avocado oil
flour as needed, to dredge meat in
12 to 15 petite red potatoes
8 oz. petite baby carrots
3 ribs celery sliced on the diagonal
8 oz. can sliced mushrooms undrained (or about 8 oz. sliced fresh mushrooms)
1 large onion cut in half, then sliced
Salt and pepper to taste
1/2 cup all-purpose flour
1/4 tsp. kitchen bouquet seasoning
garlic powder to taste
dried parsley to taste
Favorite Slow Cooker Pot Roast | Can’t Stay Out of the Kitchen | this family favorite #recipe always gets rave reviews whenever we make it. The #gravy is wonderful. If you enjoy #PotRoast this easy #SlowCooker version is perfect for you! #potatoes #carrots #mushrooms #beef #FavoriteSlowCookerPotRoast
Heat a large skillet to medium heat.
Add avocado oil.
Generously sprinkle both sides of the chuck roast with salt and pepper.
Dredge in flour to coat all sides.
Fry roast in hot oil until both sides are browned.
Remove roast from skillet and place in large slow cooker.
Add about 2 quarts of water.
Generously salt and pepper the water.
Heat on high heat about 3 hours.
Add potatoes, carrots, celery, mushrooms and onions.
Cook on high heat an additional 2 hours or until veggies are fork tender.
Remove meat and veggies to separate plates and bowls.
Slice down meat.
Keep meat and veggies warm.
Meanwhile, pour beef broth into a large Dutch oven on stove top.
Heat to medium.
Season broth with salt and pepper, garlic powder, parsley and Kitchen Bouquet seasoning.
Stir half cup flour with as much water as needed to make a thin paste.
Whisk flour well so no lumps remain.
Once broth boils, begin adding flour paste mixture a few tablespoons at a time, until all is incorporated.
Continue boiling and stirring a few minutes until gravy is thickened.
Add additional salt and pepper, if needed.
Serve gravy with meat and veggies.