1tablespoonminced dried onionor ½ cup chopped onion
2teaspoonblack pepper
1tablespoonsea salt
1cupbeef brothor water
For The Gravy
Reserved juices from crock pot
1tablespooncorn starch
¾cupwater
Instructions
Place peeled potatoes in the bottom of a large crock pot.
Layer carrots and roast next.
Sprinkle dried onion, salt and pepper on top. Place celery stalks on top.
Pour beef broth over top.
Cover crock pot and cook on high for 6 hours and low for 2 hours.
Place on a serving dish and serve.
For The Gravy
If you want to make gravy, take the juices from the bottom of the crock pot (you can strain out any leftover chunks if you desire) and carefully pour into a medium saucepan.
Bring to a boil over medium heat.
Meanwhile, mix together cornstarch and water in a small coffee cup.
After beef drippings are brought to a boil, pour in the cornstarch and water mixture and stir. Reduce heat to low.
Allow mixture to thicken while stirring occasionally.
Serve.
Notes
This recipe cook time is based on a frozen chuck roast. Please see post notes for cooking times for a thawed roast.