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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.
Enjoy this amazing recipe and many more when visititing marthastewart
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