Ingredients:

2 to 3 lbs roast

1.5 lbs of any potatoes of your choice, cut into chunks

4 carrots peeled and cut into chunks

1/2 onion cut into chunks

4 cups of beef stock or beef broth (one carton)

1 teaspoon of minced Garlic

1/2 teaspoon of Italian Seasoning

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/4 cup of water (for the gravy)

2 tablespoons of cornstarch

Directions:

1. First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.

2. Add your roast to the Slow Cooker and then place the vegetables around the roast.

3. Add all your seasonings.

4. Next add in the beef stock.

5. Cover and cook on low for 8 hours or on high for 5 hours.

6. Shred the beef.

7. Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.

8. Remove 2 cups of the liquid from the Slow Cooker and place in a sauce pan.

9. Whisk in the water and cornstarch mixture in with the beef juice.

10. Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.

11. Drizzle the gravy over the roast, potatoes, and carrots and enjoy!

Bon Appetit!