Perfect Pot Roast With Vegetables And Gravy

1. 1

   Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. 2

   In a large skillet (not non-stick) heat the oil over medium-high heat.

3. 3

   Add the roast and cook, turning often, until browned, about 10 minutes.

4. 4

   Transfer the roast to a plate.

5. 5

   Add more oil to the skillet if necessary and heat over medium-high heat.

6. 6

   Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.

7. 7

   Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.

8. 8

   Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.

9. 9

   Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.

10. 10

    Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.

11. 11

    Skim the fat from the surface of the cooking liquid.

12. 12

    Remove the bay leaf.

13. 13

    In a saucepan, melt the butter over very low heat.

14. 14

    Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.

15. 15

    Whisk in the cooking liquid and bring to a simmer.

16. 16

    Cook, whisking often, until thickened and reduced to about 1 cup.

17. 17

    Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

* Per serving · 4 servings · Values may vary.