Beef Pot Roast

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Ingredients: 

  2-3 lb Top round or Chuck Beef "roast"
1 cup water
2 Tablespoons each minced or chopped onion and garlic
Onion powder, garlic powder, salt, pepper, oregano, paprika, thyme
2 tsps flour
Olive oil


Directions: 

In a large crock pot, pour in a little olive oil and 1 cup water. Rub the roast in olive oil and season with all of the listed seasonings. Place in crock and cook on high for about 3 hours or until you see a lot of liquid accumulated. 

Pour out most of the juices into a glass bowl. Re-season the roast and put back in on Low for another 2 hours. 

Remove the roast and spoon off all of the fat.  Whisk the flour into the juices in the bowl . Add the roast back in and pour gravy over the roast. 

Cook another hour or so until it comes apart with a fork.  

Note: 
I have recently discovered that when using the slow cooker with meats that draining the excess liquid out halfway through and res-seasoning the meat, makes a more flaovorful, less soggy and watered down dish. I wish I had tried this long ago. So much better!
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