Beef Pot Roast

Hey Folks...So what to fix for a brisk cold winter afternoon? Why not try a nice Beef Pot Roast?

Using a slow cooker or croc pot Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes cleanup a breeze. 


INGREDIENTS: 

• 1 tablespoon(s) cornstarch
• 8 medium carrots, cut into thirds
  
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 (3 pound) beef chuck roast, trimmed of excess fat
• 2 tablespoon(s) Worcestershire sauce.

DIRECTIONS:

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.

Serve with Cooked carrots and green peas.... Enjoy! Eat well my friends.