Slow Cooker BBQ Marinated Pot Roast with Potatoes and Carrots

In a large resealable bag, combine Head Country All-Purpose Marinade and pot roast. Marinate for at least 2 hours in the refrigerator, up to overnight.

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Once hot, add pot roast and sear on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.

In a medium bowl, stir together broth, Worcestershire sauce, and fresh thyme. Pour over the roast.

In a large bowl, toss potatoes and carrots with remaining 1/2 Tbsp. oil and Head Country Original Seasoning. Layer the vegetables in an even layer on top of the roast.

Cover and cook on low heat until roast and vegetables are tender, about 8 to 9 hours.

Remove roast and vegetables. Shred roast and discard any fatty pieces. You can halve the potatoes if desired before serving. Do not discard the remaining liquid.

In a small bowl, whisk together cornstarch and water to make a slurry.

Using a fine mesh strainer, strain the remaining liquid in the slow cooker into a saucepan. Heat over medium-high heat and whisk in the cornstarch slurry. Cook, stirring constantly, until thickened, about 1 minute.

Serve roast on a platter surrounded by cooked vegetables. Garnish with fresh thyme and serve with gravy.

TIP: How to cook this recipe in the pressure cooker
Add the seared pot roast to the pressure cooker insert and top with broth mixture. Layer seasoned vegetables over the top and cook for 1 hour on high pressure. Naturally release pressure for 10 minutes, then manually release any remaining pressure.
Remove the vegetables and pot roast. Shred pot roast.

Set the electric pressure cooker to saute and add the cornstarch slurry to make the gravy. Cook for 1 minute, until thickened.