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Sear roast on all sides by placing it in a hot skillet with 1 TBSP olive oil, turning every couple of minutes.
Place roast in crockpot on low and season with salt and black pepper to taste.
Mix remaining ingredients in a medium bowl and pour around the roast, except for the minced garlic and sliced onions.
Place the minced garlic and sliced onions over top of the roast.
Cook on high for 4 hours, or low for 6-8 hours. (I prefer 8 hours. If the roast does not pull apart - cook it for another hour or so.)
Remove roast from slow cooker and place on a large platter or foil lined sheet pan and shred with two forks.
Pour remaining juices over meat and serve hot over mashed potatoes. (or turn the juice into a gravy)
After the meat is finished cooking, mix the flour together with water in a protein shaker.
Using a strainer, remove beef tips from the slow cooker and place them in a separate bowl. Pour the strained liquid into a medium saucepan and heat until boiling.
Slowly pour your mixture of flour and water into the saucepan, stirring constantly until liquid starts to thicken.
You may want to season with salt and pepper.
Optionally, you can also add butter for more flavor and thickness [see notes]. When you do not add butter the gravy will be more like an au jus than gravy. If you would like the gravy to thicken even more you can add potato starch, one tablespoon at a time until it reaches your desired consistency. Keep in mind that the gravy will thicken as it sits.