A comforting and flavorful pot roast recipe, perfect for a hearty family meal.
Prepare the vegetables by peeling and chopping the carrots, potatoes, and onions into large chunks.
Cut the vegetables into uniform sizes to ensure even cooking.
Season the beef roast with salt and pepper on all sides.
Let the seasoned beef sit for a few minutes to absorb the flavors.
Sear the beef in a hot skillet until browned on all sides, then transfer it to the slow cooker.
Searing the beef locks in the juices and adds a rich flavor to the dish.
Add the chopped vegetables, minced garlic, thyme, and beef broth to the slow cooker.
Layer the vegetables around the beef for even cooking.
Cook on low for 8 hours or until the beef is tender and the vegetables are cooked through.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Mix the cornstarch with water to create a slurry, then stir it into the slow cooker to thicken the gravy.
Add the slurry gradually while stirring to avoid lumps.
Serve the pot roast with the vegetables and gravy, garnished with fresh herbs if desired.
Serve with a side of crusty bread to soak up the delicious gravy.
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