Pot Roast

I had a busy weekend coming up, so I planned a couple simple slow cooker meals.  Top blade roast was also on sale, so, bonus!!

1 top blade roast
1 small bag frozen pearl onions
1 dozen red potatoes, washed, quartered
6-8 carrots, peeled, cut into 1-2" chunks
3 cups beef stock
1 cup red wine
2 stems fresh rosemary, cut to 2" lengths
2Tbsp corn starch
2Tbsp water
2Tbsp olive oil
1/4 cup cream
Salt and pepper to taste

Heat your oven to 300f. Heat the olive oil in a heavy pan over medium high to high heat. Salt and pepper the meat as you prefer, then sear each side for a few minutes each, or until browned. Remove the meat from the and place it in a deep roasting pan. Surround the meat with the potatoes, pearl onions, carrots, and rosemary. Add in 2 cups of the stock and half wine, then sprinkle it all with a pinch of salt and pepper. Place the roasting pan in the oven, and cook for roughly 4 hours, or until the meat can be easily punctured and pulled apart.

Once the roast is done, remove the pan and allow to rest for 5 minutes or so. To plate, remove and discard the rosemary, then spread the veggies on a serving platter. Slice or shred the meat, and place on top of the veggies. Once the roasting pan is emptied of the veggies and meat, pour the remaining juices and contents into a medium sauce pan on medium heat to make the gravy. Add the remaining wine and stock, cream, and salt and pepper if needed. Whisk the corn starch and water together in a small bowl, then pour into the gravy. The gravy will thicken to coat the back of a spoon. Add more stock or corn starch slurry depending on the consistency. Pour over the pot roast, and eat!! Hope you enjoy!