Last week, the temps fluctuated from the 20s to the 60s and then settled somewhere in the 40s. But I would much rather question the need for a scarf and a hat than deal with what Mother Nature is serving us this week… freezing cold, miserable, gusty awfulness. It’s mid-January, and I’m already over the winter. All I want to do is curl up under a cashmere blanket and eat something comforting and warm. Yep, I’m breakin’ out the slow cooker (the one I got months ago that’s still sitting in the box). Finally. And here’s the first recipe on my “to-try” list. (Sounds soooo simple and looks soooo delish.)
• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
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.
2. 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).
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.