Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

• 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
• salt and pepper to taste
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 cup beef broth
• 2 tablespoons flour (rice flour for gluten-free)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons black pepper, coarsely ground

DIRECTIONS

1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
2. Remove the roast from the slow cooker and set aside.
3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
4. Pull the beef apart and serve topped with the gravy.
5. Add mashed potatoes and green English peas as accompanying side dishes