A Martha Stewart recipe
1 tablespoon corn starch
8 medium carrots, cut into thirds
2 medium onions, cut into 8 wedges
kosher salt and ground pepper
1 beef chuck roast ( 3 lbs) 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, toss.
- Sprinkle roast with 1 teaspoon salt and pepper, place on top of vegetables and drizzle with worcestershire sauce
- Cover, cook on high for 6 hours or on low for 10 hours.
- Transfer roast to a cutting board; thinly slice against the grain.
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