Slow Cooker Pot Roast

, Serves 6

Chuck roast seared, then slow-cooked 8-9 hours with potatoes and carrots until shreddable, with an optional gravy.

15 ml olive oil (for the roast)	Sear roast 4-5 min per side	Saute onion 2 min, garlic 30 sec	Deglaze with broth, herbs 15 sec	Layer potatoes & carrots, season	Slow cook low 8-9 hrs	Strain, shred roast, simmer gravy 1 min	Plate, pour gravy, add parsley
1 (1.4 kg) chuck roast
Salt and freshly ground black pepper
7 ml olive oil (for the onion)
1 medium yellow onion, halved and cut into thick slices
5 garlic cloves, minced (1 1/2 tablespoons)
300 ml beef broth
2 tsp Worcestershire sauce
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1.1 kg small Yukon gold potatoes, left whole
5 medium carrots (about 450 g), peeled, cut into 1-inch / 2.5 cm pieces
45 ml beef broth (for the gravy, optional)	Whisk broth & cornstarch
2 1/2 tablespoons cornstarch (for the gravy, optional)
2 tablespoons chopped fresh parsley

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