Slow-Cooker Pot Roast

Recipe from: marthastewart
Image Credit: marthastewart

Ingredients:

1 tablespoon cornstarch

8 medium carrots cut into thirds

2 medium onions, each cut into 8 wedges

1 teaspoon coarse salt

1 teaspoon fresh black ground pepper

1 beef chuck roast (2 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

Preparation:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth.

Add carrots and onions.

Season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper.

Place on top of vegetables, and drizzle with Worcestershire.

Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain.

Place vegetables in a serving dish.

Pour pan juices through a fine-mesh sieve, if desired.

Serve roast with vegetables and pan juices.

A variation using oven:

Preheat oven to 350 degrees.

Use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid.

Add 2 cups water.

Cover; bake until roast is tender, about 4 hours.

Continue from “transfer roast to…”

You can combine this excellent recipe with some other recipes of our collection.

Serve 4.

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