Hearty Crock-Pot Roast with Vegetables
Ingredients:
– 1 (3-4 lb) beef roast (such as chuck or brisket)
– Salt and pepper (to taste)
– 1 cup beef broth (for deglazing the pan)
– 1 (32 oz) container of beef broth (for the Crock-Pot)
– 1 packet of brown gravy mix
– 1 packet onion soup mix
– 4-5 carrots, peeled and sliced
– 12-15 mini gold potatoes, scrubbed and halved
– 2-3 tablespoons all-purpose flour (for thickening)
– 1 can (15 oz) Le Sueur Very Young Small Peas (optional)

Instructions:
1. **Season and Sear the Roast**: Season the beef roast with salt and pepper. Heat a pan over medium-low heat and sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pan.

2. **Deglaze the Pan**: Pour 1 cup of beef broth into the hot pan. Scrape up any browned bits stuck to the bottom of the pan. Pour this deglazing liquid over the roast in the Crock-Pot.

3. **Prepare the Crock-Pot**: Place the seared roast into the Crock-Pot. Add the remaining 32 oz container of beef broth.

4. **Mix and Add Gravy**: In a bowl, combine the packet of brown gravy mix and the packet of onion soup mix with warm water (about 1 cup). Stir until smooth, then pour this mixture into the Crock-Pot.

5. **Add Vegetables**: Add the sliced carrots and halved mini gold potatoes to the Crock-Pot. Make sure to wash and scrub the potatoes thoroughly before adding them.

6. **Cook**: Cover and cook on high for 6 to 8 hours, or until the roast is tender.

7. **Shred the Roast**: Once the cooking time is up, remove the roast from the Crock-Pot. Shred or cut it into chunks, then return it to the Crock-Pot.

8. **Thicken the Gravy**: To thicken the gravy, mix 2-3 tablespoons of all-purpose flour with a small amount of hot water until smooth (to avoid lumps). Stir this mixture into the Crock-Pot and cook for an additional 10-15 minutes.

9. **Add Peas (Optional)**: If desired, add the can of Le Sueur Very Young Small Peas about 30 minutes before serving.