Slow-Cooker Pot Roast (Martha Stewart)

Photo by Venzie S.
Adapted from ovenlovinblog.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ovenlovinblog.com

Ingredients

  • 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

Directions

Prep Time 15 minutes Total Time 6 1/4 hours Yield Serves 8 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 vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices. Variations 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.

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