Crockpot Roast with potatoes & carrots

About a week and half ago I made a wonderful roast in the crockpot.   It was fantastic!   I am not sure if I have shared a recipe on here before or not for how I do my roasts in the crockpot.   This time I used a cross rib roast, but you can really use any inexpensive roast.  Here’s what I did……in my 7 quart crockpot I put a layer of baby yukon gold potatoes (they were small enough that I left them whole), 1 pound of carrots cut into 2 inch chunks and seasoned those with fresh garlic, salt & pepper.  I VERY GENEROUSLY slathered my cross rib roast with fresh garlic (probably about 3 tablespoons of the stuff from the jar), and seasoned it with salt and pepper. Placed it on top of the veggies, turned the crockpot to HIGH and let it cook for 5 hours. No liquid. I rarely use liquid when I’m cooking meats in my crockpot unless it is a recipe with a sauce. SO, at the end of the 5 hours I took out my perfectly falling apart roast, and spooned out the veggies and what remained was about 2 cups of beautifully seasoned pure beef broth. I put in about 3 tablespoons of a cornstarch slurry and had instant gravy. DELISH!!!!

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