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.