This is a very good and easy recipe for a delicious pot roast. It makes its own gravy. This recipe is made for those who work a lot or just don't want to spend hours in the kitchen but it will definitely taste like a meal you cooked for hours.
What you'll need (serves 4 to 6):
2 lb - chuck roast
⅛ tsp celery salt
1 - bay leave
½ tsp dried thyme
2 large onions, sliced in thin slices
½ tsp onion powder
2 cups beef broth
2 tablespoons butter
a splash of oil
3 cloves minced garlic
1 tbsp - Worcestershire
1 tbsp - Apple cider vinegar
1 tbsp sugar
2-3 tbsp - cornstarch
⅓ cup water
Pat down your roast down with a paper down and season generously with seasoning salt and pepper on all sides. Heat a large skillet over medium-high heat. If you're making the pot roast in the oven, you can do this directly in the crock pot or dutch oven. Add butter and a drizzle of olive oil. When the butter melts and starts to crackle add the chuck roast to the skillet and sear on all sides for about 3-4 minutes per side. Allow the meat to brown then transfer to a plate.
Add a little more oil to your skillet (optional) to the pan and sauté the onions for 3-4 minutes.
Add half the onions to the slow cooker, add minced garlic, beef broth, apple cider vinegar, worcestershire sauce, thyme, onion powder, celery salt, celery salt, sugar, and the roast. Add the remaining onions. Allow the roast to cook on the low setting for 6-8 hours or high for 4-5 hours.
Remove the roast from the slow cooker. Cover, keep warm. Combine 2 tablespoons of the cornstarch and water in a small bowl. Add to the slow cooker, stir allow to cook for an additional 5-7 minutes. If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons of water, let cook an additional 5 minutes.
Serve over rice or mashed potatoes.