Pot Roast in Crock Pot

1	Medium Red Onion, halved and thinly sliced
2	Garlic Cloves, minced
1.5 cups	Carrots, sliced ½"
1	Sprig Fresh Thyme
1	Sprig Fresh Rosemary
2 Tbsp	Honey
3 Tbsp	Flour
1 cup	Beef Broth
1.5 cups	Burgundy
1× 28 oz can	Peeled, crushed tomatoes
10 oz	Button Mushrooms Cleaned, stems removed
2 lb	Potatoes, chopped 2" squares
3 lb	Chuck Roast or Top Round
3 tsp	Salt
3 tsp	Pepper
	Spice Blend:
1 Tbsp	Paprika
1 Tbsp	Garlic Powder
1 Tbsp	Onion Powder
1 Tbsp	Salt
1 Tbsp	Pepper
1 Tbsp	Dried Thyme
1 Tbsp	Dried Rosemary
1 Tbsp	Dried Basil
1 Tbsp	Ground Red Pepper
1 Tbsp	Cajun Seasoning

DIRECTIONS:

Layer all vegetables into slow cooker. Season with 1 teaspoon each of salt, pepper, and spice blend. Throw in rosemary and thyme sprigs. Add broth, crushed tomatoes, honey, and garlic.

Sprinkle flour over mixture and stir well. Season beef with 1 teaspoon each of salt, pepper, and spice blend, on each side. 

Place beef on top of vegetable mixture, slowly pour burgundy over beef careful not to run spices off, cover and cook on high for 8 hours. Beef should fall apart; shred with fork. 

Remove thyme and rosemary sprigs, and discard. 

Depending on the cut of beef you choose, sauce may be too liquid. If so, combine 1 tablespoon each corn starch and cold water, mix well. 

Remove beef to plate and add cornstarch mixture, stir well until simmering. Liquid should coat the back of a spoon. 

Place beef back into slow cooker, shred with fork, and serve in a bowl.

Shared by Debbie McLean Warner