Crock Pot Beef Pot Roast

Ingredients

• 1 Chuck or Rump Roast
• 2 Tablespoons Olive Oil
• 1 small bag Baby Carrots
• 1 large Onion, cut into eighths
• Salt and Pepper to taste
• 2 cups Beef Broth
• 1/2 tsp Thyme
• 1 minced clove of Garlic

Directions

• Place carrots and onions on the bottom of your crock pot. Pour the oil into a large skillet and place it on medium-high heat. While the pan is heating up, season your roast with salt and pepper. Place the roast into the hot pan and sear it on one side for about one minute. Turn it over and do the same to the other side. Place the roast into the crock pot on top of the carrots and onions.
• With the burner still on high, add a cup of beef broth to the pan and deglaze it. (Use a whisk to stir and scrape the bottom of the pan till the liquid begins to boil.) Pour the liquid from the pan over the roast and veggies. Add the rest of the seasonings and garlic, then add another cup of beef broth. Place the lid on the pot and cook on "High" for one hour, then turn temperature down to "Low" for 6 hours. Remove meat and vegetables from crock pot and place on a serving platter. Cover with foil to keep warm.
• To Prepare Gravy: Place 2 tablespoons of butter in a medium saucepan and melt over medium heat.
• Whisk in 3 tablespoons of arrowroot powder until smooth, allowing to cook for 1 minute.
• Gradually add in 2 cups of your beef broth from the crock pot, whisking constantly until smooth.
• Reduce heat to medium/low and bring to a slow simmer.
• Whisk in 2 tablespoons of heavy cream.
• Season to taste with sea salt and fresh ground black pepper and serve.