Ingredients
1 tablespoon plus 1 teaspoon cornstarch
3/4 cup low-sodium chicken broth
3 tablespoons tomato paste
1 pound small Yukon Gold potatoes, scrubbed and halved
2 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons Worcestershire sauce
Coarse salt and freshly ground pepper
1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
4 garlic cloves, mashed to a paste
Preparation
In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.
