Crockpot Blade Roast or Pot Roast

Roger Cosgrove

4 to 5 pound chuck or blade roast

2 Tbs avocado or olive oil

2 tsp salt

1 tsp ground black pepper

1 tsp thyme

1 small turnip or 2 large carrots cut into 2 inch chunk

5 medium Russet potatoes peeled and cut in half

2 cloves garlic minced or 1 tsp minced garlic

2 cups beef broth or chicken broth with 1 beef bouillon cube added

2 Tbs corn starch

2 Tbs cold water

Season the roast with the salt, pepper and thyme

Heat your pan and add the oil and when it ripples add in the roast and brown, deeply, for 4 to 5 minutes on each side. If it will stand on an edge do that too.

In your slow cooker add the vegetables, potatoes and garlic then add in the broth.

Lay the beef on top, and cover, cooking on low for 8 to 10 hours or on high for 5 to 6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce.

Or you can take the food out when done cooking, Take your liquid and put in a saucepan with the cornstarch/water mixture and cook on high for just 2 to 3 minutes until the liquid is thickened into a gravy.

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