3 to 4 pound chuck roast
the stems from one bunch of parsley
one onion, peeled and quartered
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 bay leaf
1 tbsp worcestershire sauce
2 tbsp minced garlic
salt and freshly ground black pepper
15 oz can diced tomatoes
Preheat your slow cooker on high for 30 to 45 minutes to get the heat going. Scatter the onion, carrot, celery, parsley stems, pepper corns, bay leaf and tomatoes on the bottom of the pot. Season all sides of the roast liberally with salt, pepper and a good sprinkling of Italian seasoning, then rub with the minced garlic. Place the roast on top of the vegetables and tomatoes then drizzle with worcestershire, cover, turn heat to low and allow to cook for about 8 hours checking every couple of hours for tenderness.
I like to drain the left over juices, skim off any excess oil from the top then reduce it down on medium high flame, thicken with a slurry of one tablespoon cornstarch and one tablespoon hot water, then finish with a pat of butter. The seasoning will be concentrated so make sure to taste the gravy before adding any additional salt.
Potatoes are a classic accompaniment to pot roast, any potatoes are fine but, I like using Yukons simply because I love their texture and buttery taste. The trick here to get a crispy coating keeping a moist smooth center is to preheat your oven and roasting pan to 400 degrees. To make the roasting process quicker, I par boil the potatoes whole until cooked no more than half through, then cut them into chunks, season with salt, pepper, onion and garlic powder, drizzle with olive oil then dot with butter, and roast at 375 degrees for 30 minutes. Simple and delicious!