Crock Pot Pot Roast with Mashed Potatoes

Shopping List:
1 chuck roast or other cut suitable for stew (Canter Hill)
Olive oil (Mediterra)
1 pound carrots, peeled and cut into large chunks (E. Fudd/The Farm Stuff)
2 pounds potatoes, peeled and cut into large chunks (E. Fudd/The Farm Stuff
1 onion, peeled and cut into large chunks (E. Fudd/TheFarmStuff)
2 stalks celery, cut into large chunks
1 cup beef broth
1 tablespoon corn starch

2 tablespoons steak seasoning
1 tablespoon kosher salt
couple sprigs of fresh thyme (E. Fudd)
couple sprigs of fresh rosemary (E. Fudd)

  1.  Remove thyme and rosemary from stems. Combine together seasoning mix in a small bowl.  Set aside.
  2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
  3. Heat a skillet over medium- high heat. Sear both sides of the meat.  Transfer roast to slow cooker. Place a few springs of fresh thyme and rosemary on top of the meat, if desired.
  4. Place the vegetables minus potatoes in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
  5. Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.
  6. Cook on low for 9 hours or on high for 6 hours.
  7. Bring a pot of salted water to boil. Add potatoes and cook until soft. Drain.
  8. Mash potatoes with desired amount of butter and milk. Add salt and pepper to taste.
  9. Transfer liquid from crock pot to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.
  10. Remove meat from crock pot and gently shred with 2 forks, removing any large pieces of fat. Return meat to crock pot and add thickened sauce. Stir gently to combine.
    OR Remove meat and slice, place onto large serving platter. Add vegetables and pour thickened sauce over.
  11.  Serve meat and vegetables over mashed potatoes.