1 bunch carrots (about 8 medium sized carrots), peeled and quartered
1 onion, sliced
2 washed potatoes large diced
1 head of garlic, extra skin removed and the top half removed
4 cups beef broth (plus more if you have a larger slow cooker)
2 tbsp canola oil
The Gravy
3 tbsp butter
3 TBSP flour
Salt and pepper to taste
The Garnish
2 tbsp freshly chopped parsley
1/2 cup freshly diced envy™ apples
METHOD
The Roast
Heat a large saute pan over high heat. Add canola oil and let warm
Meanwhile generously season all sides of the roast with salt and fresh cracked pepper
Add the roast to the hot oil and sear on all sides until a golden crust forms (about 2 minutes per side)
Remove the roast from the pan and place into slow cooker. Surround with the envy™ apples, carrots, potatoes, head of garlic, and then fill with enough beef broth to almost cover roast
Let cook on low for 8 hours or until a fork can easily shred meat
Remove head of garlic
Remove 3 cups of the broth and set aside
The Gravy
In a small pot, melt 3 tbsp butter and then whisk in 3 tbsp flour and cook for approximately 1 minute over medium heat, stirring constantly. Add broth and bring to a boil, whisking frequently. Season with salt and pepper to taste
The Garnish
To serve, shred roast into large chunks and evenly divide among bowls. Spoon vegetables and apples around roast and then top with gravy. Garnish with freshly chopped parsley and apples
