POT ROAST WITH ROSEMARY AND WORCESTERSHIRE

 

1 med onion, sliced
2 lbs boneless beef chuck roast
2 tsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3 carrots, peeled & cut into 1-inch pieces
3/4 lb small new potatoes, scrubbed but not peeled
1 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp flour
3 tbsp water

In the bottom of a 4 or 5-quart slow cooker or crock-pot, scatter half the onion slices.

Season the beef with half the rosemary, salt garlic powder, and pepper.  Place in the cooker atop the onion slices.

Place the carrots and potatoes along with the remaining onion slices around and over the roast.  Sprinkle the last half of the rosemary overall.

In a small mixing bowl, using a wire whisk, combine the broth and Worcestershire sauce; pour over the vegetables.

Place lid on cooker and cook on high for 6 1/2 hours or on low for 8 hours.

Using a large, slotted spoon, remove the vegetables to a serving platter and place the meat in the center of the platter.

Skim any fat from the cooking liquid and transfer liquid to a small saucepan. Combine the flour and water together until smooth and whisk into the liquid.  Bring mixture to a simmer over medium heat.  Cook 3 minutes and serve alongside the meat and vegetables or pour over the meat.