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Ingredients: 1 Elk chuck roast (mine was about 3 pounds) Olive oil 1/2 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1/2 onion, peeled and sliced 2 stalks celery, cut into large chunks (optional) 1.5 cup beef broth
3 table spoons of tomato paste
¼ cup of red wine 1 tablespoon corn starch SEASONING MIX – 1 tablespoons cracked black pepper
1 teaspoon Cayenne pepper 1 tablespoon kosher salt 3 tablespoon fresh thyme 3 tablespoon Fresh rosemary Directions: Combine together seasoning mix in a small bowl. Set aside. Coat both sides of meat with olive oil. Sprinkle on a 1/3 the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat in olive oil . Transfer roast to slow cooker. Caramelize the onions while searing the roast Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally. Then De-glaze the pan with red wine Transfer the vegetables to the top of the roast in the slow cooker make sure you get all of the dripping etc. Take the tomato paste and stir into the beef broth until evenly distributed. Pour in the beef broth of the meat and veggies. Cover with lid. Cook low and slow approx. 7 hours
When pot roast is falling apart done remove pot-roast and vegetables and place on a serving platter
Transfer juices from crock pot to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed. Ladle the gravy over. Serve immediately.