Slow Cooker Beef and Veggies

Ingredients

• 1 , 4 pound
• 6 medium potatoes , peeled and halved
• 6 carrots , peeled and halved
• 0.5 large onion , cut into chunks
• 1 , 1.25 ounce
• 0.25 cups cooking sherry
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Italian seasoning
• 2 teaspoons beef bouillon
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried rosemary
• 6 cups water to cover
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions

1. 1

   Place chuck roast in a slow cooker. Add potatoes, carrots, and onion; top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover chuck roast and vegetables.

2. 2

   Cover slow cooker. Cook on Low until chuck roast and vegetables are cooked through and tender, about 8 hours.

3. 3

   Melt butter in a small saucepan over medium-high heat; whisk in flour until a paste forms. Whisk in 1 cup cooking liquid from slow cooker until well combined. Whisk flour mixture into cooking liquid in the slow cooker until thoroughly combined and thickened, about 20 minutes more.