SLOW-COOKER POT ROAST RECIPE

INGREDIENTS

• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce

 

DIRECTION

• In a slow cooker, stir together cornstarch and 2 tablespoons of cold water until smooth.
• Add carrots and onions to it, flavor with salt and black pepper, and toss well.
• Sprinkle roast with 1 teaspoon salt and ½ teaspoon black pepper; place on top of vegetables, and sprinkle with Worcestershire sauce.
• Cover the cooker; cook on high heat for about, 6 hours (or on low heat for about, 10 hours).
• Transfer the roast to a cutting board; thinly slice the roast against the grain.
• Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve so that the undesired things can be discarded.
• Serve the roast with vegetables and pan juices.