Beef roast in a multi-cooker

Sunday comfort food for a cold winter’s night is the theme of this recipe that I made a month ago.  We limit red meat in our home, and use it as a treat once or twice a year.  For those special nights, this is a great recipe that provides enough food for a family of six.

Begin with a 3 pound beef chuck roast and sear the meat in a multi-cooker at 350 degrees with 1 tablespoon olive oil.  Season the roast with salt and pepper to taste.  Add 3/4 cup chopped large yellow onion, 5-6 red potatoes cut into squares, 1/2 bag small carrots and 3 cups beef broth.  Cook for 8 hours on low.

Remove the meat from the pot and place on a dish while preparing the rest of the recipe. Separate from the vegetables. Mix 2 tablespoons Wondra Flour into 1/4 cup water.  Drain and separate the broth from the cooker, removing the excess fat.Return the broth to the cooker. Increase the cooker to 350 degrees to boil the liquid.  Add in the flour mixture twice if desired for thicker gravy.  Return the meat and vegetables to the pot and continue to heat through for 10-15 more minutes.  Serve.