Slow Cooked Roast with Veggies (talkchowplayhouse)

By shelliec

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons cold water (I used beef stock)
• 2 lb bag of baby carrots
• 4 Potatoes, peeled & quartered
• 2 medium onions, each onion cut into 8 wedges
• 1 beef chuck or rump roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
• Coarse salt and ground black pepper

Details

Servings 8

Preparation

Step 1

In a slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Be careful to use a utensil that won't scrape the finish on the pot of your slow cooker. Add carrots and onion. Season with salt and pepper, and mix to combine.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. Place in slow cooker on top of vegetables. Drizzle with Worcestershire. Cover and cook on high for 6 hours or low for 10 hours. I cooked mine on high for 6 hours and the meat still came out tender and shreddable.

After roast is finished slow cooking, transfer to a cutting board and thinly slice against the grain. Place vegetables and sliced roast in a serving dish. Pour thickened pan juices through a fine mesh strainer, if desired. Serve roast and vegetables with the strained gravy on the side. Enjoy!