Slow Cooked Beef Roast - cooking recipe

Ingredients

3 lbs boneless beef roast
1/4 cup flour
1 tablespoon vegetable oil
1 teaspoon kosher salt or 1 teaspoon sea salt
1 tablespoon fresh ground black pepper
3 -4 large red potatoes, quartered
1 large onion, roughly chopped
1 lb baby carrots, left whole
1.5 (10 3/4 ounce) cans beef broth
3 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, chopped fine

Preparation

Coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
Place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies.
Cover the slow cooker and cook on low for 8 to 10 hours.
Remove roast to a serving platter and cut into slices, place the veggies around it.
Pour gravy into a saucepan, (adding the extra flour if needed) and simmer for 2-3 minutes.
Serve gravy in a boat and pour over the plated sliced roast and veggies.