1, 3-4-pound beef chuck roast, trimmed of fat
3 cups beef broth
6 carrots, peeled and roughly chopped
4 ribs celery, rinsed and chopped
3 cloves garlic, crushed
2 onions, chopped
2 bay leaves
2 sprigs thyme
3 tablespoons cold water
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
kosher salt and freshly ground pepper, to taste
In a small cup, stir together cornstarch and 3 tablespoons water until no lumps remain.
Pour cornstarch mixture into slow cooker and add carrots, celery, onions and garlic. Season with salt and pepper, and add bay leaf and thyme.
Mix together to make sure everything is thoroughly coated.
Season your roast generously with salt and pepper and rub all over with Worcestershire sauce.
Transfer roast to slow cooker and place on top of vegetables. Pour beef broth over roast and cook on low for 10-12 hours, or overnight. Note: you can also cook on high for 5-7 hours, or until desired doneness is reached.
Let roast rest 10 minutes before slicing thinly. Transfer veggies to serving platter (optional), strain cooking liquids and serve with roast.