slow-cooker pot roast

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.

Serve with

Jackie o’s mashed potato variations