MARTHA'S SLOW COOKER POT ROAST

Martha's slow cooker pot roast image

Provided by elise andersen

Categories Roasts

Time 6h15m

Number Of Ingredients 6

1 Tbsp cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
course salt and ground pepper
1 3 lb chuck roast, trimmed of excess fat
2 Tbsp worcestershire sauce

Steps:

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. (see oven method at the end if you dont want to use a slow cooker)
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.
4. VARIATION: Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.