Slow-Cooker Pot Roast

So, Zach and I undertook a home improvement project this weekend... the bathroom. The Greenes had done a wonderful and thorough job making the condo look awesome before Zach started med school. They re-did the laundry room and laid tile, painted all the rooms, installed hardware in the kitchen, and cleaned the place really well. A lot of hard work went into the place, and it looks great! Well, except for the bathroom-- a picture is worth a thousand words, right?

Apparently ivy wreath wallpaper was "in" back in the 70's. We are getting it out of here! Check back later for the before and after!

Well, anyhoo-- I put a roast in the crockpot before we started first thing in the morning, and it was ready just in time for a dinner break while a coat was drying. I took a Martha Stewart recipe and changed it up just a bit...

Serves 8

• 1 Tbs cornstarch
• 8 medium carrots, cut into thirds (i peeled and cut whole carrots, but it would be a whole lot faster and just as yummy to used a bag of baby carrots)
  
• 1 lb bag of frozen white pearl onions (i LOVE these, but you are welcome to just chop up a couple medium onions)
• a few small whole potatoes (i added this to the recipe, but Martha has other roast recipes with potatoes)
• 1 beef chuck roast (3 lbs), trimmed of excess fat
• 2 Tbs Worcestershire sauce
  
• Sea salt (or coarse salt) and ground pepper.
  

1. In small bowl, stir together cornstarch with 2 Tbs cold water until smooth. Pour into Crockpot.
   
2. Add carrots, onions, and potatoes. Season with S&P and toss.
   
3. Place roast on top of veggies, and sprinkle with S&P. Drizzle with Worcestershire sauce. Cover and cook on high for 6 hours or on low for 10 hours
4. Transfer roast to cutting board, and thinly slice against the grain. Place veggies in a serving dish with roast, and serve with pan juices.
   

It is such a hearty meal and so easy to make! Zach gave it the husband-stamp-of-approval and can't wait for leftovers!