{"id":183917,"date":"2010-01-15T12:14:59","date_gmt":"2010-01-15T17:14:59","guid":{"rendered":"http:\/\/momcooks.net\/?p=1414"},"modified":"2010-01-15T12:14:59","modified_gmt":"2010-01-15T17:14:59","slug":"martha-stewart%e2%80%99s-slow-cooker-pot-roast","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/183917","title":{"rendered":"Martha Stewart\u2019s Slow Cooker Pot Roast"},"content":{"rendered":"

From marthastewart.com, found through delish<\/a>. I’ve never seen a pot roast recipe that called for tossing the carrots and onions with a cornstarch\/water mixture. I would also add cut up baking potatoes as well.<\/p>\n

Martha Stewart’s Slow Cooker Pot Roast:<\/h4>\n

INGREDIENTS:<\/strong><\/span>
\n
\n<\/span>1 tablespoon(s) cornstarch
\n8 medium carrots, cut into thirds
\n2 medium onions, each cut into 8 wedges
\nCoarse salt and ground pepper
\n1 (3 pound) beef chuck roast, trimmed of excess fat
\n2 tablespoon(s) Worcestershire sauce<\/p>\n

DIRECTIONS:<\/span><\/strong><\/p>\n

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.
\n2.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).
\n3.Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.<\/p>\n

\"Reblog<\/a>