Friday, February 11, 2011

Slow-Cooker Pot Roast: Perfect for a cold wintery day!!!!

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Prep: 15 minutes
Total: 6 1/4 hours


Serves 8
  • 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


  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.

Read more at Slow-Cooker Pot Roast - Martha Stewart Recipes

1 comment:

  1. Imma have to bookmark this! I think my hubs would love it.