|Recipe from: marthastewart|
Image Credit: marthastewart
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
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…”
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