Dinner tonight: Slow Cooker Pot Roast

It looks like with the snow falling again today that I will stuck at home all day instead of going to my mother's as I had planned. You'd think being home all day that I would be ready to cook a nice hot supper for my husband when he gets home from work this evening. If you think that, you're wrong. He'll still have a hot supper waiting for him when he gets home, but it will be from the slow cooker. This is such an easy recipe to make and it results in a wonderful meal.

Enjoy,
Carol

Slow Cooker Pot Roast

1 T. cornstarch
10-12 baby carrots
2 medium onions, cut into quarters
4 medium potatoes, cut into quarters
1 beef chuck roast, about 3 lbs, trimmed of excess fat
2 T. Worcestershire Sauce
salt and pepper, to taste

Stir together the cornstarch with 2 T. water until smooth and pour into slow cooker. Add the carrots, onions, and potatoes. If the potatoes are small, leave them whole. Sprinkle with salt and pepper. Lay roast on top of vegetables and season with salt and pepper. Drizzle Worcestershire Sauce on top of roast.

Place lid on slow cooker and cook on high for 6 hours, or low for 10 hours.

If you want to make this in your oven, place all ingredients in a baking dish and add 2 cups of water. Seal the dish with aluminum foil and bake at 350 degrees for 3 1/2 to 4 hours, or until roast is tender.