4 pounds chuck roast
2 tbsp olive oil
1 tsp dried thyme
5 carrots, peeled and cut into ½” pieces
3 celery stalks, cut into ½” pieces
2 pounds potatoes, peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tbsp corn starch
2 tbsp cold water
salt and black pepper to taste
minced parsley optional, to garnish
Season the roast with salt, black pepper and thyme.
In a large skillet heat the olive oil over medium high heat.
Add the roast and brown 4-5 minutes per side.
Remove from the heat and set aside.
In a slow cooker add the carrots, celery, potatoes and minced garlic.
Toss to combine.
Lay the roast on the top.
Add in the beef broth.
Cover with a lid and cook on low for 8 hours.
Remove the beef and vegetables from the slow cooker.
Transfer the leftover liquid to a saucepan.
In a small bowl combine the cornstarch and cold water.
Add the cornstarch mixture into the saucepan and cook on high, stirring constantly, until the liquid is thickened into a gravy.
Season to taste with salt.
Pour the gravy over the meat, garnish with parsley and serve.