A simple pot roast recipe that is easily prepared in a slow cooker and comes out tasting oh so good!

pot roast

1 (3 lbs.) beef chuck roast, trimmed of excess fat
1 tablespoon cornstarch
8 medium carrots, peeled and cut into thirds
2 medium onions, each cut into 8 wedges
Kosher salt and ground black pepper
2 tablespoons Worcestershire sauce

In a slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Season the roast with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown the meat for about 1 minute on each side in a heavy skillet over medium-high heat.

Place the meat 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. Strain the pan juices.

Serve roast with vegetables and pan juices.

Serves 8