YANKEE POT ROAST
2 Tbsp. PLUS 1/4 cup all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
4- lb. boneless chuck roast
2 Tbsp. Shedd's Spread Country Crock® Spread
1 large yellow onion, cut into bite-size pieces
1/2 tsp. dried thyme leaves, crushed
3 medium carrots, sliced
1-3/4 cups beef broth
Shedd's Country Crock™ Side Dishes Homestyle Mashed Potatoes
In small bowl, combine 2 tablespoons flour, salt and pepper; rub on roast.
In 12-inch nonstick skillet, melt Shedd's Spread Country Crock® Spread over medium-high heat and brown roast. Remove roast and set aside.
Into same skillet, add onion and thyme and cook over medium heat, stirring occasionally, 4 minutes or until tender.
In 4-1/2-quart slow cooker, arrange roast. Add onion mixture, carrots and broth. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter; keep warm.
Into slow cooker, stir in 1/3 cup water blended with remaining 1/4 cup flour. Cook on HIGH 15 minutes or until thickened. Spoon gravy over roast and vegetables and serve with Shedd's Country Crock ™ Side Dishes Homestyle Mashed Potatoes.