Slow Cooker Pot Roast
Description
To make this tender and amazingly delicious meal, just place everything in the slow cooker and don't worry about it until meal time. Serve with mashed potatoes and a salad, if you wish.
Ingredients
3 to 4 lb. beef chuck roast, fat trimmed
3 c. beef broth or stock
6-8 carrots, peeled and roughly chopped
4 ribs celery, rinsed and chopped
4 cloves garlic, crushed
2 onions, chopped
2 bay leaves
2 sprigs thyme
3 T. cold water
2 T. Worcestershire sauce
1 T. cornstarch
kosher salt, to taste
freshly ground pepper, to taste
garlic powder, to taste
Directions
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In a small bowl, stir together cornstarch and 3 tablespoons water until no lumps remain.
Place a slow cooker liner in the base of the cooker for easy cleanup.
Pour cornstarch mixture into the slow cooker; add carrots, celery, onions and garlic. Season with salt and pepper; add bay leaf and thyme. Stir to mix.
Season the roast with garlic powder, salt and pepper; sprinkle on and rub all over with Worcestershire sauce.
Place roast in slow cooker on top of the vegetables. Pour beef broth/stock over roast; cook on Low for 10 to 12 hours or overnight or on High for 5 to 7 hours.
Let meat rest 10 minutes before cutting.
8-10 servings