Slow Cooker Pot Roast

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons fresh cracked pepper
• 2 teaspoons garlic powder
• 3 pounds beef chuck arm or rump roast
• 1 tablespoon canola oil
• 5 sprigs fresh thyme
• 1 large onion, quartered, peeled
• 1 bay leaf
• 3/4 cup red wine
• 3 tablespoons Worcestershire sauce
• 2 cups beef stock
• 3 large cloves garlic, smashed
• 8 ounces cremini mushrooms, halved
• 6 carrots, peeled and halved
• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons cornstarch

Directions

1. Stir together the salt, pepper, and garlic powder, then coat the roast all over with the mixture.
2. Warm a medium skillet over medium-high heat and pour in the oil. When the oil looks glossy and hot, place the roast in the pan and brown it on every side, about 5 minutes total. Move the roast to the slow cooker, then tuck the thyme, quartered onion, and bay leaf around it.
3. Lower the skillet heat to medium. Pour in the wine, Worcestershire sauce, and garlic cloves, using the liquid to loosen the browned bits from the pan. Cook for about 1 to 2 minutes, just long enough for some of the alcohol in the wine to cook away, then turn off the heat.
4. Arrange the mushrooms, carrots, and potatoes around the roast in the slow cooker. Add the wine mixture from the skillet, then pour the beef stock over the top.
5. Put the lid on the slow cooker and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
6. Spoon 2 cups of the liquid from the slow cooker into a medium saucepan. Place it over medium-high heat and bring it to a boil.
7. In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to make a slurry. Whisk the slurry into the boiling liquid; within a minute or so, it should thicken to a honey-like consistency.
8. When the gravy has thickened, take it off the heat. Plate the pot roast and vegetables, spoon the gravy over everything, and season with more salt and pepper to taste.