Beef Pot Roast (Slow-Cooker)

Get a head start on supper with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

1 Tbsp. cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
sea salt
black pepper, freshly cracked
1 (3 lb) beef chuck roast, trimmed of excess fat
2 Tbsp. Worcestershire sauce

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

Sprinkle roast with 1 tsp. sea salt and ½ tsp. pepper; place 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; pour pan juices through a fine-mesh sieve, if desired.

Serve roast with vegetables and pan juices.

Makes 8 servings.

Oven Method: Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Use a 5 qt Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3½-4 hours.