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Beef Pot Roast with Gravy
Yield:
8 to 10 servings 		Prep Time:
20 minutes 		Crock Pot Time:
6 hours
3 pounds beef chuck roast
(excess fat trimmed)
1/4 cup Durkee® Grill Creations® Kansas City Style Steak Seasoning
1/4 cup olive oil
1 large or 2 medium onions, peeled and quartered
2 pounds red skin or Yukon gold potatoes, quartered
1 pound baby carrots
1 tablespoon Durkee® Thyme
2 each Durkee® Bay Leaves (optional)
2 tablespoons Worcestershire sauce
3 cups beef broth
1/3 cup Argo® or
Kingsford’s® Corn Starch

Sprinkle meat with seasoning. Heat olive oil in a large skillet over medium high heat. Brown meat on all sides; place in crock-pot or Dutch oven. Sauté onions with remaining pan drippings in skillet then add to meat. Add carrots, thyme, bay leaves and potatoes to items in crock-pot or Dutch oven. Stir Worcestershire sauce, beef broth and corn starch together then pour over other ingredients. Cover with lid and heat in crock-pot on high or oven at 325°F for 5-6 hours or until meat is very tender and pulls apart easily.

To serve, remove bay leaves, transfer meat to a serving plate and spoon vegetables and gravy alongside.
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