Prepare your roast by seasoning with salt, pepper, and Italian seasoning on both
sides. Wash, peel, and chop all vegetables and set aside.
Pour the beef broth and Worcestershire sauce into the bottom of your crock pot.
Add the roast into your pot and top with the fresh garlic, pour the butter overtop and arrange the
vegetables around the sides of the pot. Top with the thyme sprigs.
Cover the pot and place on high for 6 hours. Occasionally stir the vegetables and
pour some liquid over the roast throughout cooking time.
After the roast can be easily shredded using a fork, make the gravy by taking
about 1 1/2-2 cups of the liquid from the bottom of the pot and add to a small saucepan.
Add 1 tablespoon of corn starch or flour and whisk until combined.
Heat over medium-low heat until thickened.
Plate the roast and veggies and top with the gravy and fresh parsley
ENJOY!
