Pot Roast with Gravy

Ingredients

• 2-3 Tbsp vegetable r canola oil
• 3-5 lbs beef chuck roast
• 1 medium onion chunked
• 1 medium carrot sliced
• 1 stalk of celery rough chopped
• 3 cloves garlic
• 2-3 cups low-sodium beef broth
• 1/2 cup of red wine
• 3 Tbls all-purpose flour
• 3 Tbls butter
• Salt and pepper
• 2-3 bay leaves

Directions

1. Put onion, carrot, garlic, bay lead and celery on bottom of slow cooker
2. Pat roast dry, season both sides with salt and pepper
3. Heat oil in a pan until hot
4. Brown roast approx 3 min each side
5. Remove roast from pan and put on top of veggies
6. Deglaze pan with wine, scrap up bits and pour into slow cooker
7. Pour beef broth in slow cooker until about halfway covering beef
8. Cook on HIGH for 3-4 hours until tender
9. Once done cooking, remove roast and keep warm
10. Strain left over juices from slow cooker and separate fat, set aside
11. Melt butter in a pot, add flour and whisk until bubbling (about 1 min)
12. Slowly pour broth into roux while whisking
13. Continue adding broth until desired thickness, season with salt and pepper
14. Chop roast into pieces and add to gravy