Pot Roast The secret to this updated family classic is the special spice blend--just toss with the roast and vegetables and let it cook all day. 1 medium red onion, halved and thinly sliced 2 garlic cloves, minced 1.5 cups carrots, sliced 1/2 inch 1 sprig fresh thyme 1 sprig fresh rosemary 2 tablespoons honey 3 tablespoons flour 1 cup beef broth 1.5 cups burgundy 1 28 oz can peeled, crushed tomatoes 10 oz button mushrooms cleaned, stems removed 2 lb potatoes, chopped 2" squares 3 lb chuck roast or top round 3 teaspoons salt 3 teaspoons pepper Spice blend: 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp salt 1 tbsp pepper 1 tbsp dried thyme 1 tbsp dried rosemary 1 tbsp dried basil 1 tbsp ground red pepper 1 tbsp cajun seasoning Layer all vegetables into slow cooker. Season with 1 teaspoon each of salt, pepper, and spice blend. Throw in rosemary and thyme sprigs. Add broth, crushed tomatoes, honey, and garlic. Sprinkle flour over mixture and stir well. Season beef with 1 teaspoon each of salt, pepper, and spice blend, on each side. Place beef on top of vegetable mixture, slowly pour burgundy over beef careful not to run spices off, cover and cook on high for 8 hours. Beef should fall apart; shred with fork. Remove thyme and rosemary sprigs, and discard. Depending on the cut of beef you choose, sauce may be too liquid. If so, combine 1 tablespoon each corn starch and cold water, mix well. Remove beef to plate and add cornstarch mixture, stir well until simmering. Liquid should coat the back of a spoon. Place beef back into slow cooker, shred with fork, and serve in a bowl.
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