11.0 ozpackage herb gravy for beef or brown gravy mix
1tspHerbes de Provence
2lbmedium Yukon Gold or russet potatoeshalved [optional]
2Tbspcornstarch and cold water
Instructions
Spray the inside of the slow cooker with cooking spray. Drizzle the roast with olive oil then rub with steak seasoning, black pepper and minced garlic on all sides. Center in the slow cooker.
Arrange the carrots and onion wedges around the roast placing a few onion wedges on top. Drizzle the Worcestershire sauce over the roast.
In a small bowl whisk together the coca cola, brown gravy mix and Herbes de Provence until dissolved. Pour over the roast and vegetables. If adding potatoes, arrange the potato halves on top.
Season the vegetables with a light sprinkle of steak seasoning or seasoned salt and black pepper to your taste.
Lock lid in place and cook on low for 8-10 hours.
Gravy: Use a slotted spoon to remove the roast and vegetables from the slow cooker to a platter. Cover and keep warm.
Pour the drippings into a saucepan skimming any excess fat from the top.
Dissolve 2 Tbsp cornstarch in just enough cold water (or milk) to dissolve. Bring drippings to a boil then whisk in the slurry. Simmer just until thickened then serve drizzled over the roast.
Notes
At the end of cooking, you can remove the roast and vegetables to a platter and add 1 or 2 teaspoons of Kitchen Bouquet browning sauce to the drippings to add color to the gravy.