• 8servings
  • 240minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) cornstarch

  2. 8 medium carrots , cut into thirds

  3. 2 medium onions , each cut into 8 wedges

  4. Coarse salt and ground pepper

  5. 1 beef chuck roast , trimmed of excess fat

  6. 2 tablespoon(s) Worcestershire sauce

Instructions Jump to Ingredients ↑

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

  2. 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).

  3. 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.


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