Slow Cooker Pot Roast with Carrots and Potatoes

Steps

1. 1

   Season the beef all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the roast until deeply browned, 4 to 5 minutes per side.

2. 2

   Layer the onion, carrots and potatoes in a 6-quart slow cooker and set the beef on top.

3. 3

   Reduce the heat under the skillet to medium. Add the stock, tomato paste, Worcestershire, garlic and thyme, whisk and scrape up the browned bits, and simmer for 1 minute. Pour over the beef.

4. 4

   Cover and cook on LOW for 8 to 9 hours, until the beef pulls apart easily with a fork (around 200°F inside) and the vegetables are tender.

5. 5

   Move the beef and vegetables to a platter and tent with foil. Skim the fat from the liquid. Whisk the cornstarch with 3 tablespoons cold water, stir it into the liquid, set the cooker to HIGH and cook covered until the gravy thickens, about 15 minutes.

6. 6

   Slice or pull the beef against the grain, taste the gravy for salt and serve it over the beef and vegetables.