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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Ingredients:
3 pound(s) beef chuck roast, trimmed of excess fat |
1 dash(es) coarse salt & pepper |
1 tablespoon(s) cornstarch |
8 medium carrots, cut into thirds |
2 medium onions, each cut into 8 wedges |
2 tablespoon(s) worcestershire sauce |
Directions:
1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. 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).
3. 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.
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