Slow Cooker Pot Roast


  •                                         2 tablespoon cornstarch mixed with 4 T water
  •                                         8 medium carrots, cut into 3 inch pieces
  •                                         1 medium onions, each cut into 8 wedges
  •                                         1-2 C pearl onions
  •                                         8 stalks of celery, cut into 3 inch pieces 
  •                                         6 small potatoes, cut into halves or quarters (optional)         
  •                                         Coarse salt  and ground pepper per directions
  •                                         1 beef chuck roast (3 pounds), trimmed of excess fat (I cut
  •                                                      out all the fat I can get to, even to the point of
  •                                                      dividing the roast)
  •                                         2 tablespoons Worcestershire sauce


  1. In slow cooker, put carrots, onions, celery and potatoes, 3/4 t salt, 1/4 t pepper, and the corn starch slurry and toss.

  2. Sprinkle roast with 1 teaspoon salt and  1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire sauce. Cover; cook on high, 4 hours (or on low, 7 hours).

  3. Take the roast out; stir the vegetables in the juices a little then scoop the veg out; turn roast over and let it cook in the juices 1 more hr.
  4. Take the roast out and allow to cool slightly, on a platter, covered. 
  5. In the meantime, return the vegetables to slow cooker for 15 more mins.
  6. Transfer roast to a cutting board; thinly slice against the grain and place in a deep serving dish. Place vegetables around the meat; pour pan juices through a fine-mesh sieve, if desired, and pour over meat and vegetables.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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