Super Easy Crock-Pot Pot Roast

Adapted from Everyday Food

1 Tablespoon Cornstarch
10-15 medium baby carrots (cut in half)
1/2 yellow onion, halved then quarted then cut into eighths
Kosher salt and ground pepper
1 beef chuck roast (roughly 2-3 pound) trimmed
2 Tablespoons Worcestershire sauce

1. In a small bowl still together cornstarch and 2 tablespoons cold water until smooth. Add to slow cooker. Add carrots and onions; season with salt and pepper, and toss.

2. Sprinkle roast with salt and pepper and place on top of vegetables, and drizzle with Worcestershire. Cover and cook on high 5-6 hours or on low for 10 hours (Test tenderness to ensure that it is done. Roast should shread easily with a fork).

3. 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.