Slow-Cooker Pot Roast (User Rating: 4-Star)

• 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

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 fat separator, then put in gravy bowl.
4. Serve roast with vegetables and pan juices.

cornstarch, carrots, onions, salt, beef chuck roast, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/slow-cooker-pot-roast-user-rating-4-star-50124961 (may not work)