Slow Cooker Pot Roast

Ingredients

5 lbs chuck roast or blade roast1 onion4 garlic cloves1 large carrot1 bayleaf1 stick fresh Rosemary1 beef bouillon2 cups water

Roast Marinating

1/4 oil1 tbsp vinegar1 tbsp salt1 tsp black pepper1 tsp garlic powder1 tbsp onion powder1 tbsp paprika2 tsp dried Rosemary2 tsp thyme

Instructions

1: mix all the seasoning mentioned above with the oil and vinegar then rub the roast with it ( marinate for at least one hour or over night)2: turn on the sauté button brown the roast from all sides then add water mixed with 1 cube beef bouillon3:cover and slow cook on high for 8 hours4: when 8 hours up check if need more cooking if you like softer flip then cook for another 1 hour.5: take out and cut then strain the liquid and make it into gravy( gravy recipe )

Gravy Sauce

1/4 cup butter1/4 cup flour3 cups liquid ( from the roast)1 cube beef bouillon

Steps

In a pot melt butter and add flour and let it cook till get golden to brown color then add the liquid and whisk crush the beef bouillon then add mix and let it simmer till get thick.