Ingredients:

1 (4-pound) beef roast (e.g., chuck, eye of round, etc.)
Salt and pepper, to taste
1 onion, sliced
4 garlic cloves, chopped
1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 cup beef broth
2 tablespoons flour (use rice flour for a gluten-free option)
1 teaspoon Dijon mustard (optional)
1 tablespoon Worcestershire sauce
2 teaspoons coarsely ground black pepper

Instructions:

Prepare the Roast:
Season the beef roast generously with salt and pepper.
Place it in the slow cooker and layer the sliced onions, chopped garlic, rosemary, and thyme on top.
Pour the beef broth over the ingredients.
Cook:
Cover and cook on low for 8-10 hours.
Make the Gravy:
Once the roast is done, remove it from the slow cooker and set it aside.
Skim 4 tablespoons of fat from the slow cooker juices and heat it in a saucepan over medium heat.
Sprinkle in the flour, stirring until it turns lightly golden.
Add the remaining slow cooker juices, Dijon mustard, Worcestershire sauce, and black pepper. Simmer for about 2 minutes until the gravy thickens. Adjust the seasoning with salt to taste.
Serve:
Slice the roast (or shred if it’s fall-apart tender) and serve topped with the rich, flavorful gravy.
Options and Tips:

For extra flavor: Brown the beef on all sides before placing it in the slow cooker.
Enhanced aroma: Sauté the onions and garlic before adding them to the slow cooker.
Cooking times: Cook for 7-8 hours for a roast that’s sliceable, or 9-10 hours for a tender, fall-apart result.
Add vegetables: Include 2 pounds of cubed potatoes and/or 2 pounds of sliced carrots for a heartier dish.
Umami boost: Stir in 1 tablespoon of soy sauce or fish sauce into the gravy.
This comforting pot roast is perfect for busy days—just set it and forget it!

Enjoy!

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