Traditional Pot Roast
o 2 – 3 lbs rump roast*, chuck roast or other suitable cut
o 2 tablespoons butter, cut up
o 1 cup red wine
o 2 cups homemade chicken or beef stock
o Several sprigs of fresh thyme
o 1 large onion, rough chop
o 1 dozen small red potatoes (sweet potatoes, cut in large pieces are a good sub)
o 1 lb carrots, peeled and cut into sticks
o 2 tablespoons arrowroot or tapioca starch (mixed w/2 tablespoons filtered water)
o Himalayan or Redmond’s REAL salt and pepper
Place the onions in bottom of the crock pot. Lay the roast on top and layer the potatoes, butter and carrots around it. (*NOTE should you be away longer from your house than 8 hours, I recommend putting in the roast completely frozen. This will ensure that your roast is perfectly done even after a 12 hour roast on low in your crock pot).
Add in all the spices and liquids (add in ½ cup more broth is going longer than the 8 hours).
Cook on low for 6-8 hours or for up to 10-12 hours if starting with a frozen roast.
Remove meat and vegetables to a platter and bring the remaining sauce (you can add more broth if much of it was boiled off during cooking) to a boil on the stove. Spoonful by spoonful, add arrowroot mixture until desired gravy thickness is obtained. Season to taste.