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.

Nutrition per serving