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Pat the roast dry.
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Mix caraway seeds, onion powder, paprika, garlic powder, celery powder, salt, and pepper together and rub onto roast.
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Spread a liberal amount of mustard onto the roast.
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In a cast-iron skillet, brown the carrots, leeks, and onion.
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In the same pan, move the vegetables to the side and brown the roast from all sides.
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Place roast and veggies in the slow cooker and set to low heat.
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Add the broth and let cook for 6-8 hours.
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When cooked through, transfer meat to a plate to rest (10 minutes).
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Move the remaining liquid to a saucepan, having strained out the chunks (I used colander because that is what I have), and cook over high heat until reduced to gravy consistency.
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Slice (shred) roast into 1/2 thick slices and serve with gravy!
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