Slow cooked pot roast

I made this some time ago and forgot to post it. I keep doing that! Oh well, better late than never, right?

I’ve always wanted to find new and easy recipes for the slow cooker. I love coming home at the end of a work day and smelling dinner already cooked and ready to serve. I prefer those recipes that require little more than just plopping all the ingredients in the cooker and turning it on. If it requires browning and sauteeing and all that BEFORE I even put it in the slow-cooker…I lose interest.

This is one of those plop-it-all-in-and-turn-it-on recipes. We used local, pasture-fed beef for this, and organic veggies, and it turned out sooooo good. Just fall-apart tender, simple, and comforting.

Slow-Cooker Pot Roast

• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 beef chuck roast (3 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 the vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Makes 8 servings.

Source: Everyday Food website.