5 1/2 lbs. Chuck Roast
12 mini Potatoes bite size the bag has 3 different flavors
1 Onion cut in half then into slices
6 Carrots clean and cut into bite size
1/2 of bell peppers of each color red, green, yellow
5 celery sticks
1 box 32oz. Beef Stock low sodium
2 tbsp. Garlic Powder
2 tbsp. Cumin Powder
2 tbsp. Knorr de Res
salt andbPepper to taste
1/4 cup of butter
1/4 cup of flour
1 tsp. Knorr de res
To the slow cooker add all of the above ingredients except the gravy ingredients, cover and set on high for 8 to 10 hours, making sure you check it every hour mixing the veggies around gently. You will know it is done when you put a fork in it and it just falls apart, once it's done pull roast out shred and put back into pot and let it cook, while the pot roast is still cooking, in a pan on medium high heat add 1/4 cup of butter let it melt them add 1/4 cup of flour and 1 tsp. Knorr de res cook for about a minute, carefully using a ladle scoop some of the juices from the pot roast and pour it over the cooked flour wisk until all the lumps are gone pour this gravy back into the slow cooker mix gently and leave it to cook while you cook some steam rice, once the rice is done turn slow cooker off. To your plate add a bed of rice top with the pot roast and some of the delicious gravy.
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