Pot Roast

By CarolM-2

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 ribs, celery, chopped
• 1 large carrot, chopped
• 1 bottom round pot roast--about 4 lbs.
• 1 tsp. salt
• 1 tsp. dried thyme
• 1/4 tsp. black pepper
• 4 cups beef broth
• 1/4 cup tomato paste
• 2 Tbsp. reduced-sodium Worcestershire sauce
• 6 Tbsp. cornstarch
• 1 12 oz, pkg. whole-grain noodles, cooked per pkg. directions

Preparation

Step 1

Coat slow cooker with nonstick cooking spray.
Add onion, garlic, celery and carrot. Season pot roast with salt, thyme and black pepper; place on top of vegetables.
Combine broth, tomato paste and Worcestershire sauce; pour over roast. Cover and cook on high for 6 hours or low for 8 hours.
Remove roast and cut in half. Cool half, and save for another time.
Strain liquid into a medium saucepan and bring to a simmer. Combine cornstarch with 3 Tbsp. water and stir into liquid. Cook, stirring constantly until thickened, about 1 minute.
Serve over noodles.