Slow-Cooker Pot Roast

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Registered: 05-29-2012
Slow-Cooker Pot Roast
Fri, 01-25-2013 - 8:21pm

  • Prep Time 15 minutes
  • Total Time 6 1/4 hours
  • Yield Serves 8

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce
  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth.
  2. Add carrots and onions; season with salt and pepper, and toss.
  3. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire.
  4. Cover; cook on high, 6 hours (or on low, 10 hours).
  5. Transfer roast to a cutting board; thinly slice against the grain.
  6. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired.
  7. Serve roast with vegetables and pan juices.

Oven method:

Preheat oven to 350 degrees.

In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water.

Cover; bake until roast is tender, 3 1/2 to 4 hours.

Proceed with step 3.