What
you need,
1
3-4 pound chuck roast
1
tbsp. cornstarch
2
tbsp. cold water
4
large carrots, peeled and chopped into large pieces
1
large onion, peeled and chopped in to large pieces
3 stalks
of celery, chopped into large pieces
Salt
and Pepper
2
tbsp. Worcestershire sauce
½
cup beef broth or water
Start
by trimming any large chunks of fat off the roast. Pat it dry with paper towels
and season well with salt and pepper on all sides.
Heat
a large skillet to medium high heat and sear the roast for 2-3 minutes on each
side until well browned.
Remove
the meat from the pan and set aside.
Deglaze
the pan using the ½ cup beef broth or water.
In
a small bowl stir together the cornstarch and cold water, pour it into the
bottom of the slow cooker.
Toss
in your chopped onion, carrot and celery. Carefully place the browned roast on
top of the veggies.
Pour
the liquid from deglazing the pan all around the roast.
Drizzle
the Worcestershire sauce all over the top of the roast.
Pop
the lid on and cook on high for 6 hours or on low for 8-9 hours.
Once
the roast is ready carefully remove it from the slow cooker.
Set
on a cutting board and cover with tin foil for a few minutes. Remove the
veggies with a slotted spoon to a serving dish.
Pour
the liquid from the slow cooker through a fine mesh sieve into a pot. Cook
over medium heat on the stove, season with salt and pepper to taste.
If
the gravy needs to be thickened a bit more you can stir together another tablespoon
of cornstarch with 2 tablespoons of cold water and add it to the gravy. Stir
until gravy bubbles and thickens.
Slice
the pot roast and serve with the veggies, some lovely buttermilk mashed
potatoes and that super tasty gravy!
Jen of My Tiny Oven
