For the Pot Roast:
1.5 Pound Roast
3 cups of carrots cut in 1/4 wide slices
1/4 Onion cut into chunks
2 cups of Beef Broth
2 cloves of minced garlic
For the gravy:
1/4 cup of flour
Directions: Cut the carrots into 1/4 inch slices, and line the bottom of the crockpot with a thin layer of them. Place the roast on top and then cover with the remaining carrots, onions, and garlic. At this point, if you wanted thinner or thicker carrots and onions, then it’s your choice. As well as adding in potatoes and celery for flavor.
Once the roast is covered, season with Old Fashion Creole seasoning (a staple in my kitchen), salt, and pepper. Unfortunately, I don’t measure seasonings. I just eyeball it. It’s a bad habit I’ve always had. Especially, when it comes to sharing recipes.
Fill the crockpot with the 2 cups of beef broth, cover, and cook on low for 8-9 hours. After done, slice and return to the pot.
Now, onto the gravy. Ladle a small amount into a cast iron skillet and add 1/4 cup of flour. Whisk until you’ve formed a thick rue, then ladle in more of the beef broth. Turn on burner and let the mixture simmer for 15 minutes, whisking every few minutes to keep it from clumping while it cooks.
Serve and enjoy!