Measurements

• 1 cup Beef Broth
• 2-3 lbs Beef Chuck Roast
• 4 Carrots
• 2 tbsp Cornstarch
• 4 cloves Garlic
• 1 tsp Pepper
• 4 Potatoes
• 2 sprigs Rosemary
• 1 tsp Salt
• 2 sprigs Thyme
• 2 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Season the beef chuck roast with salt and pepper on all sides.
• In a large skillet, sear the beef chuck roast on all sides until browned.
• Place the beef chuck roast in the slow cooker.
• Add the carrots, potatoes, garlic, rosemary, thyme, and sliced onion to the slow cooker.
• Pour the beef broth and Worcestershire sauce over the ingredients in the slow cooker.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender.
• Remove the beef and vegetables from the slow cooker and set aside.
• In a small bowl, mix the cornstarch with a little water to create a slurry.
• Add the cornstarch slurry to the liquid in the slow cooker and stir well.
• Cook on high for an additional 10-15 minutes, until the sauce has thickened.
• Serve the pot roast with the vegetables and thickened sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.