Slow Cooker Pot Roast with Carrots and Potatoes

Method

1. Season the roast all over with the salt and pepper.
2. Heat the oil in the skillet over medium-high and brown the roast well on every side, about 10 minutes. Browning here is where most of the flavor comes from.
3. Put the potatoes and carrots in the slow cooker and set the roast on top.
4. In the same skillet, cook the onion 3 minutes. Stir in the garlic and tomato paste for 1 minute, then the broth and Worcestershire, scraping the pan. Pour over the roast. Add the thyme and bay leaves.
5. Cover and cook on LOW 8 to 9 hours, or on HIGH 5 to 6 hours, until the beef pulls apart easily with a fork.
6. Move the beef and vegetables to a platter. Skim the fat from the liquid and remove the herbs. Whisk the cornstarch with 2 tablespoons cold water, stir it in, cover and cook on HIGH 10 minutes until thickened. Serve the gravy over everything.

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