A hearty and flavorful beef roast slow-cooked with root vegetables, perfect for a comforting family meal.
Season the beef roast generously with salt and pepper on all sides.
Let the beef sit at room temperature for 15 minutes after seasoning to enhance flavor absorption.
Heat a large skillet over medium-high heat and sear the beef roast on all sides until browned.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Transfer the seared beef roast to the slow cooker.
Place the beef in the center of the slow cooker for even cooking.
In the same skillet, sauté the onions, carrots, and potatoes until slightly browned.
Do not overcrowd the skillet to ensure even browning.
Transfer the vegetables to the slow cooker, arranging them around the beef. Add the bay leaves.
Layer the vegetables evenly to ensure they cook properly.
Pour the beef broth into the skillet, scraping up any browned bits, then pour this liquid into the slow cooker.
Use a wooden spoon to avoid scratching the skillet.
Cover the slow cooker and cook on low for 8 hours or until the beef is tender.
Avoid lifting the lid during cooking to maintain consistent heat.
Remove the beef and vegetables from the slow cooker and keep warm.
Cover the beef and vegetables with foil to retain heat.
Strain the cooking liquid and skim off any fat.
Use a fat separator for easier fat removal.
In a saucepan, melt the butter over low heat, then whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the strained cooking liquid and simmer until thickened.
Whisk continuously to prevent lumps.
Slice the beef roast and serve with the vegetables and gravy.
Garnish with fresh parsley for a touch of color and flavor.
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