2 garlic cloves, sliced thin
2 garlic cloves, minced
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth
Cut several deep slits in the top of roast, and insert sliced garlic. Season both sides liberally with kosher salt and black pepper.
Place the cut up vegetables in the bottom of the slow cooker. Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth. Place the roast on top of the vegetables. Cover and let cook on high for 6 hours, or until fork tender and easily shreds. You can also cook it on low for 8-10 hours.
When the roast in ready, remove to a plate and cover with foil to keep warm. Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard. Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy. Cook over medium low heat until thickened. Taste and adjust seasonings.
My Italian pot roast sliders the next day were oh so good! That's why they are pictured 1st above. I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese. I could seriously eat these every day! Enjoy!