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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 6, 2013
I made this last night, and it was a HIT! After reading a handful of reviews, these are the changes I made... 1) I browned the chuck roast on a cast iron skillet. I seasoned it with salt, pepper, and garlic powder; then covered the roast in flour to help thicken the broth. 2) Instead of 1 1/4 cups of water I did 1 cup of beef broth and 1/4 cup of red wine. 3) I cut slits in the meat and put garlic in the slits. 4) In the gravy mix, I added 1/4 cup-ish of chopped yellow onion. 5) I added 2 TSP of corn starch. 6) When the roast had 3 hours remaining, I added more onions and baby carrots. This recipe will be added to my recipe box. It was great served over rice, and/or mashed potatoes.
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