Monday 12/6/2010-Slow Cooker Pot Roast

Slow Cooker Pot Roast
Prep time: 15 minutes Cook time: 10 hours 1 tablespoon cornstarch 2 tablespoons water 2 white onions , each cut into 8 wedges 4 garlic clove(s), peeled 1 teaspoon coarse salt 1/2 teaspoon black pepper   coarse salt and freshly ground pepper, to taste 3 pounds beef chuck roast, trimmed of excess fat 2 tablespoons Worcestershire sauce 1/4 cup red wine 8 carrots , cut into thirds per serving: 549 calories; 46 grams protein; 32 grams total fat; 3 grams fiber; 13 grams saturated fat; 15 grams carbohydrates; 116 mgs cholesterol; 621 mgs sodium; 13 weight watcher points		[1] In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add onions and garlic; season with salt and pepper, and toss. [2] Sprinkle roast with salt and pepper; place on top of vegetables, and drizzle with Worcestershire and wine. Cover; cook on low for 8 hours. During the last 2 hours, add the carrots and continue to cook. [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. NOTE: If you don’t have time to add the carrots later, add them in the beginning but place on top of the roast.