Garlic-Herb Pot Roast

Alright, I've been meaning to post about this ever since I made it, and I've finally got some down-time where I can put my thoughts about it. First, I'll give the recipe, and then I'll give you my input. Ok? Okay!

Ingredients

• 4-lb beef chuck boneless arm, shoulder, or blade pot roast (Can't remember what I used. It said "Roast" on it, though)
• 1 to 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh oregano leaves (or 1/2 teaspoon dried)
• 4 cloves garlic, finely chopped
• 1 can (10.5 oz) condensed beef broth
• 8 small potatoes, cut in half
• 8 medium peeled carrots, cut into fourths
• 8 small onions, skins removed
• 1/2 cup cold water
• 1/4 cup all-purpose flour

Directions

In a 12-inch skillet, cook beef over medium heat until brown on all sides. Sprinkle with marjoram, thyme leaves, oregano, and garlic. In a 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. Sprinkle with salt and pepper. Pour beef broth into slow cooker. Cover and cook on Low setting 8 to 10 hours. Remove beef and vegetables to warm platter; keep warm.

Skim excess fat from broth. Add enough water to broth to measure 2 cups. In a tightly covered container, shake 1/2 cup cold water and \the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables. 

My Take

This was my first time using a slow cooker, so I was excited as well as nervous. I mean, let the meal cook while I'm away at work? Yes please!

Alright, so I tweaked the recipe just a bit for my tastes. First, I didn't add the onions, I just used onion powder. Neither I or my husband, Dylan, like onions, so it seemed like a waste to cook the onions and throw them away. Now, I do like the flavor that onions add to a dish, so I used the onion powder. Genius, right? I concur. 

I did the browning of the meat the night before as I didn't feel like getting up at the crack of dawn to start this meal. I also peeled and cut the veggies that night as well. I put the potatoes in a bowl of cold water to keep them from browning over night. It worked!

After the pot roast was done cooking, I took the meat and veggies out. I made mashed potatoes with the potatoes (which gives the mashed potatoes a great taste after being cooked with the meat and carrots!). I didn't get them exactly right as they were a bit chunky for my tastes. Again, it was my first time making mashed potatoes, so I thought I did a pretty good job.

The gravy was kinda off as well. I don't think I mixed the water and flour good enough as there were chunks of flour in there. I was going to use this cool Tupperware thingy that I got as a wedding present, but I think Dylan put it in our basement storage and since he was at work, I had no idea where to look.

Overall, the meal was great. The meat was nice and tender and the veggies were amazing. Reminded me of a Sunday afternoon where my mom made pot roast. I'm planning on using the left overs in beef and noodles. I'll give you an update on that as well. 

Well, that does it for now! Comment to lemme know what you think. Lemme know if you plan on making it or whatever. Ta-ta!