Classic Pot Roast for the Slow Cooker
"For pot roast -- a tough cut of beef braised until succulent and tender -- we start with a well-marbled chuck. Pair it with familiar carrots and potatoes. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."..."
INGREDIENTS
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1 tablespoon plus 1 teaspoon cornstarch
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3/4 cup low-sodium chicken broth
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3 tablespoons tomato paste
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1 pound small Yukon Gold potatoes, scrubbed and halved
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2 large carrots, cut into 2-inch pieces
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1 medium yellow onion, cut into 1/2-inch wedges
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2 tablespoons Worcestershire sauce
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Coarse salt and freshly ground pepper
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1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
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4 garlic cloves, mashed to a paste
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