Source(google.com.pk)
INGREDIENTS
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
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
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).
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.
This has been my 'go to' recipe for years now. I add potatoes and celery and a few splashes red wine and it comes out perfectly cooked, flavorful, with a nice amount of 'gravy' every time. I was so happy to find a recipe that did not require packaged soup or dressing mixes - the flavor of the vegetables and meat shine through deliciously. Try it as written or with a few twists of your own, just don't add water and there's no need to brown. You won't be sorry!
I used this recipe every time and it is perfect. So easy and delicious. I prep the vegetables the night before and quickly put it together. It keeps the family happy and does take to much prep time in the am. I find the gravy very tasty. Perhaps it depends on the cut of meat - seems that a little more fat on the meat creates a lot of extra flavor. I also add green beans as that is a family tradition. Myself I prefer green beans a little crispy but these are tasty and the kids love them.
This is the best crock pot roast I have ever made! If you are reading this post debating on trying it....Do! Follow the recipe to the letter and you will not regret making this pot roast. It is now my go to most loved recipe for roast!
I have not actually made this recipe yet but I plan to. I am just commenting on the gravy and lack of taste. I find that cooking the potatoes and carrots in with the roast robs the flavor of the gravy. So much flavor is soaked into the potatoes and carrots that it leaves the gravy pretty flavorless.
Made this exactly as wrtten. 10 hours on low, roast perfectly cooked and it did indeed look as if it had been seared - strange! The carrots weren't even overdone which I find astonishing. I de-greased the pan juices and thickened them with some flour - tasted them and they were a little flat - added a teaspoon of better than bullion and a healthy shot of red wine vinegar to zip them up a bit, then put the roast back in the crock with the gravy and left it on warm til dinner. Everyone enjoyed it.
Excellent! Super fast..Amazing juice, (don't bother to add any more liquids) Beef is moist and tender, falls apart with the fork, I cooked it for 10 hours on low. I did add a leeks, mushrooms and a few fingerling potatoes.
Thanks to the reviewers who said to follow the recipe exactly. They are right! I threw in some pretty little purple potatoes at the end and turned the juice into a gravy (poured into saucepan, added flour mixture and whisked). Perfection! Rave reviews at the dinner table! I can't believe that something so amazing could be so easy to make.
Made it. Loved it. Super simple. Served over mashed potato with juice on the side.
I usually make pot roast in the crock pot by adding a can of cream of mushroom soup and a packet of onion soup mix. This makes a wonderful pot roast (don't add anything else - including water), but I wanted something different. My daughter has celiac disease so I have to make everything gluten free. I made this recipe and it was really good. I added whole red skin potatoes - which I think were even better than the meat. I added more worcestershire sauce than the recipe called for.
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