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.