Slow Cooker Pot Roast

Season the beef roast generously with salt and pepper on all sides.
2. Sear the Roast (optional but recommended):

Heat a large skillet over medium-high heat. Add a bit of oil and sear the roast on all sides until browned, about 2-3 minutes per side. This will help develop a rich, flavorful crust.
3. Add to Slow Cooker:

Place the seared roast in the slow cooker. Add the sliced onion, chopped garlic, rosemary, and thyme. Pour in the beef broth, Dijon mustard (if using), Worcestershire sauce, and coarsely ground black pepper.
4. Cook the Roast:

Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, or until the roast is fork-tender and easily shreds.
5. Make the Gravy (optional):

Once the roast is done, remove it from the slow cooker and set it aside, keeping it covered to stay warm.
In a small bowl, mix the flour with a little water to make a slurry. Turn the slow cooker to high heat, then whisk the flour mixture into the cooking liquid to thicken it into a gravy. Let it cook for about 10-15 minutes until the gravy reaches your desired consistency.
6. Serve:

Slice or shred the pot roast, and serve it with the gravy over mashed potatoes, rice, or alongside vegetables.
Serving and Storage Tips