Slow Cooker Pot Roast and a Sucre King Cake Giveaway!

Ingredients

• 1 3 lb chuck roast
• 2 cups baby carrots
• 1 cup beef broth
• 6 small potatoes, peeled, diced
• 6 cloves garlic
• 3 stalks celery, diced
• 1 onion, sliced
• 2 tablespoons creole seasonings
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon corn starch
• 1 teaspoon fresh thyme
• extra virgin olive oil

Instructions

• Mix seasoning blend and set aside.
• Rinse roast and pat dry. Cut slits throughout roast and stuff with 1/2 a garlic clove in each slit.
• Coat roast with about 2 tablespoons of olive oil, season with about 2 tablespoons of seasoning per side and rub in well.
• In a large skillet, add about 2 tablespoons of olive oil over medium high, add roast and and cook for 3 minutes per side to get a nice golden brown crust. Transfer roast to slow cooker.
• Add chopped vegetables to pan and saute for about 5 minutes, season with 1 tablespoon of seasoning blend.
• Top roast with sauteed vegetables. Pour in beef broth and any remaining seasonings.
• Cover and cook on low 10-12 hours are high 6 hours. Remove roast from pan, baste with a little pan juices, place on oven proof pan and broil for 10 minutes to crisp the top if desired.
• Remove juice from slow cooker, strain into a small pan, if desired or leave chunky.
• Take the cornstarch and mix with 1 tablespoon of cold water, whisk into gravy. Bring to boil, reduce heat and simmer 5 minutes.
• Place roast and veggies on a platter and top with gravy. Serve with hot buttered rice if desired