Slow Cooker Chai Spiced Pot Roast

Yield: 8 servings

Ingredients

3 to 4 pound boneless beef chuck roast

1 pound baby dutch yellow potatoes

1/4 cup masala chai tea blend

2 cups beef broth

1 Tablespoon Worcestershire sauce

1 large onion, julienne cut

Gravy (optional):

2 Tablespoons cornstarch

1/2 cup ice water

Directions:

Place roast and potatoes in a slow cooker; sprinkle with masala chai tea blend.

Cover roast with beef broth and add Worcestershire sauce and onions.

Cover and cook on low for 8 to 10 hours or until meat is tender.

Remove roast, potatoes, and onions from slow cooker and place on platter.

Strain spice blend from broth; pour broth over roast and serve or use broth to make gravy recipe below.

Gravy (optional):
Make gravy from reserved broth by placing 2 cups of broth in a medium sized saucepan.

Heat broth over medium-high heat.

Meanwhile, mix 2 tablespoons of cornstarch in 1/4 cup of ice cold water.

Add cornstarch/water mixture to broth and bring to a boil. Reduce heat and allow to simmer until thickened.

Serve over roast.