Easy Slow Cooker Pot Roast with Thyme Glazed Carrots

Monday was my dad's birthday, so I made pot roast with rice and carrots for his birthday dinner. I stuck the pot roast in the slow cooker and let it cook all day until it became juicy and tender. The carrots are also an one pot dish, so the entire meal is pretty easy and there is little clean-up involved, those are my favorite kind of meals! It was super delicious and will definitely feed a crowd. 

Slow Cooker Pot Roast

1 (4-5 lb) boneless round bottom roast; you could also use a chuck roast or top round roast

Kosher salt and freshly ground black pepper to season the meat

Garlic powder, to season the meat

Onion powder, to season the meat

1 1/2 cups good red wine, whatever you prefer to drink  

1 large onion, grated or finely chopped

4 large garlic cloves, smashed

1 packet Au Jus mix or Brown Gravy mix

2 tbs. Worcestershire sauce

3 tbs. Dijon mustard

1/4 cup Ketchup

2 or 3 sprigs of thyme

1 tbs. Kosher salt

1 tbs. freshly ground black pepper

2 cups water

Season all sides of the meat liberally with salt, pepper, garlic powder and onion powder. Place the roast in the slow cooker with the grated/chopped onion, garlic cloves and thyme sprigs. In a medium bowl mix together the red wine, Au Jus mix, Worcestershire sauce, mustard, ketchup, water, salt and pepper. Whisk until combined and then pour over meat. Place the lid on the slow cooker and cook for 8 to 10 hours, depending on how much time you have. 

Once the roast is cooked, slice into 1/2 in. pieces and serve over white rice or mashed potatoes. Ladle the juices from the slow-cooker over the pot roast and enjoy!

Thyme Glazed Carrots

2 lbs baby carrots

2 tbs thyme leaves

4 tbs extra-virgin olive oil

1/3 cup packed brown sugar

Kosher salt and pepper to taste

In a large skillet heat the olive oil over medium to medium-high heat. While the olive oil is heating, strip the leaves from the thyme stems (no chopping involved) and wash the carrots. Make sure to thoroughly dry the carrots, as you do not want to get any water in the cooking oil. 

Once the olive oil has heated up place the carrots, thyme leaves, brown sugar, salt and pepper in the skillet. Stir together so all the carrots are coated in the brown sugar. Place a lid on the skillet and cook for 25-30 minutes depending on how tender you like your carrots. Stirring occasionally to ensure the carrots and brown sugar do not burn.

Serve with the pot roast and rice or mashed potatoes. Enjoy!

Note: This meal will serve a lot of people! There were 5 of us on Monday night and there were enough leftovers for four lunches.