Wednesday, September 16, 2009

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

From Martha Stewart Living Omnimedia

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

Serves: 8

Total Time: 4 hr

Prep Time: 15 min


  • 1 tablespoon(s) cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 (3 pound) beef chuck roast, trimmed of excess fat
  • 2 tablespoon(s) Worcestershire sauce


  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.

Slow-Cooker Pot Roast

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