Friday, November 14, 2008

pot roast... 10 hours



the goods:

1 tablespoon cornstarch
1 bag baby carrots (1 pound)
2 russet potatoes, cut into 8 wedges and halved lengthwise
1 medium onion, cut into 8 wedges
1 beef chuck roast, trimmed of excess fat
2 tablespoon Worcestershire sauce



In a slow cooker, stir together cornstarch and 2 tablespoon cold water until smooth. Add carrots, onions and potatoes; season with salt and pepper, and toss.



Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire sauce. Cover; cook on low 10 hours (or on high, 6 hours).



Transfer roast to a cutting board; slice (it may shred in the process).



Using a slotted spoon, transfer vegetables to a serving dish.



Pour pan juices through a fine-mesh sieve.




Serve roast and vegetables drizzled with pan juices. Season with salt and pepper to your liking.

5 comments:

jamie said...

Ha! TEN hours! I'm not organized enough to think of food until Brett is about to leave work!

Amber Carter said...

I was wondering when you were going to add the Texan favorite - Brisket

Amber Carter said...

Did you know you can buy crock pot liners? That way you don't have to scrub the pot afterwards, just pull out the bag.

Chris and Jenni said...

I am jealous of your black crock.

jamie said...

Making this for Brett tonight...wish me luck! Or him luck, since I'll be eating Brio with you :)