Martha Stewart's Slow Cooker Pot Roast

·         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

Directions

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.

http://www.marthastewart.com/313619/slow-cooker-pot-roast