Pot roast never gets old. I mean, how can you go wrong? With vegetables, protein and a sauce that makes itself, you have a full meal that pleases everyone in your family. It's a staple in American households that will always bring comfort and satisfaction.
In this recipe, we make a slurry with cornstarch and water and kick it up a notch by adding Worcestershire sauce. The cornstarch thickens up all the natural juices from the roast and veggies as they slowly cook. Be sure to let your roast sit for at least 10 minutes after cooking to keep it nice and moist before slicing and serving. If you have time, give the meat a good sear in a hot pan before putting it into the slow cooker for an even tastier roast.
See full recipe below.
tender pot roast
6
15 minutes
4 hours
4 hours, 15 minutes
1½ pounds carrots, peeled and cut into thirds
2½ cups pearl onions, peeled
2 pounds baby potatoes, peeled and cut in half
4 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
5 sprigs fresh thyme
1½ teaspoons salt
½ teaspoon pepper
2 pounds chuck roast
1½ tablespoons cornstarch
2 tablespoons water
2 tablespoons Worcestershire sauce
In a 6-quart slow cooker, add carrots, pearl onions, baby potatoes, garlic, rosemary, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Mix together well.
Evenly season your roast with the remaining salt and pepper. Place in the slow cooker on top of the vegetables.
In a small bowl, mix together cornstarch and water until there are no lumps. Mix in Worcestershire sauce.
Pour Worcestershire mixture evenly over the roast.
Cover and cook on high for 4 hours.
Allow meat to rest for 10 minutes. Slice and serve with vegetables.