Slow Cooker Pot Roast | Cooking With Hatchells

Name: Slow Cooker Pot Roast | Cooking With Hatchells
Ingredients: 1 1/2 Tbsp olive oil, (divided); 1 (3 lb) chuck roast; Salt; freshly ground black pepper; 1 medium yellow onion, (peeled, halved and cut into thick slices); 5 garlic cloves, (minced (1 1/2 Tbsp)); 1 1/4 cups cup beef broth; 2 tsp Worcestershire sauce; 1 Tbsp minced fresh thyme; 1 Tbsp minced fresh rosemary; 2 ½ lbs small yukon gold potatoes, (left whole); 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*); 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy); 2 Tbsp chopped fresh parsley

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Cooking tools:

Slow cooker
Pot
Stove
Paper towel
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Fine-mesh sieve
Saucepan
Whisk
Plate

Ingredients

1 1/2 Tbsp olive oil, (divided)
1 (3 lb) chuck roast
Salt
freshly ground black pepper
1 medium yellow onion, (peeled, halved and cut into thick slices)
5 garlic cloves, (minced (1 1/2 Tbsp))
1 1/4 cups cup beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
2 ½ lbs small yukon gold potatoes, (left whole)
5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*)
2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy)
2 Tbsp chopped fresh parsley