Pot Roast and Potatoes
Sweet Peas
Ingredients
- 4 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 3 lb boneless chuck roast, trimmed
- 2½ cups beef broth
- 3 large Yukon Gold potatoes, cut into 2-inch cubes
- 2½ Tbsp all-purpose flour
- 3 Tbsp water
Instructions
- Combine garlic, parsley, thyme, salt, and pepper; rub all over roast.
- Place roast in a 5- or 6-quart slow cooker; add broth. Cover and cook on LOW 4 hours.
- Add potatoes. Cover and cook 2 hours longer or until potatoes and roast are tender.
- Remove roast and potatoes from cooker, reserving gravy in cooker.
- Stir together flour and water until smooth; drizzle into juices in cooker. Stir. Cook at HIGH just until thickened. Season with salt and pepper to taste.
- Slice or shred roast, and serve with potatoes and gravy.
Side Dish Ingredients
- 1 (19-oz) pkg frozen sweet peas
- 1 Tbsp butter
Side Dish Instructions
- Cook peas according to package directions. Transfer to a bowl; stir in butter until melted. Sprinkle with salt and pepper to taste.
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