Crock Pot Roast

• 3 lb Boneless Chuck beef roast
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 14 oz Fat free beef broth
• 4 cup Carrots, cut into 1/2 inch rounds
• 3 cup Roughly chopped onion
• 2 cup Sliced mushrooms
• 1 cup Celery, cut into 1/2 inch pieces
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 2 Sprigs fresh thyme
• 1 tsp Chopped garlic
• 2 tbsp Cornstarch

1. Code a large skillet with non stick spray and bring to high heat.
2. Season roast with 1/4 teaspoon each salt and pepper.
3. Cook and rotate until all sides are brown, about 5 minutes
4. Place in a slow cooker.
5. Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper.
6. Gentle stir.
7. Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through.
8. Turn off slow cooker.
9. In a small bowl, dissolve cornstarch in 2 tablespoons cold water.
10. Stir cornstarch mixture into liquid in slow cooker.
11. Let's it, uncovered, until slightly thickened, about 5 minutes.
12. Discard thyme.
13. Slice meat and top of veggies and sauce

beef roast, salt, black pepper, beef broth, carrots, onion, mushrooms, celery, tomato paste, worcestershire sauce, thyme, garlic, cornstarch

Taken from cookpad.com/us/recipes/334648-crock-pot-roast (may not work)