Crock Pot Pot Roast with Cream Gravy

2-3 lb piece of beef chuck roast

3 tbsps of beef bullion. I use Better Than Bullion.

2 cups of dry or semi-dry red wine

1 tbsp dried parsley

1/2 tbsp dried thyme

1 tbsp garlic powder

1 tbsp onion powder

1/2 tbsp pepper

2 cups frozen cocktail onions

2 cups frozen peas

2 cups chopped carrots

3 tbsps minced garlic

3 tbsps flour. I use a gluten free flour, which I have found works just as well as regular to make the roux.

3 tbsps butter.

1/2 cup of half and half

Fresh chopped parsley

Rub the pot roast all over with the beef bullion. Mix together all seasonings and dust evenly all over the roast. Pour the vegetables, including the minced garlic, into the bottom of the crock pot and stir to mix together. Set the roast on top of the vegetables. Pour the wine over and around the roast. Cook on high for 4 hours or low for 6 hours.

Once the roast is finished, transfer the roast and vegetables to a container with a lid. Sprinkle with the chopped parsley.

Strain the remaining liquid through a sieve into a clear plastic measuring cup and allow fat to raise to the top. Next, to make the thickening agent, or roux, melt 2 tbsps of butter in a pan, and whisk in 2 tbsps of flour. Cook the roux, stirring occasionally, until golden in color. Then, using a turkey baster, pull the cooking liquid out of the measuring cup and whisk into the roux, stirring the roux in between adding more liquid. Turn up the heat and cook the gravy, stirring frequently, until the gravy thickens and bubbles. Add 1/2 cup of half and half to the pan to make the gravy creamy and heat through. Taste and add seasonings such as salt if necessary.