Slow Cooker Pot Roast

• 2 T. corn starch
• 10 carrots, scrubbed and cut in thirds
• 2 onions, each cut into 6 wedges
• salt & pepper, to taste
• 3 lb. chuck roast
• 2 T. Worcestershire sauce

In slow cooker, stir together cornstarch and 4 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

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).

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.