Beef, Mushroom and Carrot Pot Roast

Instructions

1. 1

   Keep the beef refrigerated until loading; if frozen, thaw it completely in the refrigerator beforehand. Scrub the potatoes and cut into 4 cm chunks. Peel the carrots and cut into 3 cm lengths. Cut the onion into wedges, halve the mushrooms and mince the garlic. Put the potatoes, carrots and onion in the slow cooker.

2. 2

   Trim excess surface fat from the beef and cut it into large 6–7 cm pieces. Arrange over the vegetables, tuck the mushrooms around it, and sprinkle with the salt, pepper and thyme.

3. 3

   Mix the beef broth, tomato paste, Worcestershire sauce and garlic in a bowl. Pour over the beef and vegetables; the liquid does not need to cover them.

4. 4

   Cover and cook on LOW for 9 hours, until the beef pulls apart easily with a fork and the potatoes and carrots are tender. Check the thickest beef pieces with a food thermometer: they must reach at least 145°F/63°C, although chuck generally reaches about 195–205°F/91–96°C before becoming fork-tender. If necessary, continue on LOW until tender.

5. 5

   Mix the cornstarch with the water until smooth. Gently stir the slurry into the hot cooking liquid without breaking up the beef. Cover, switch to HIGH and cook for 30 minutes, until the gravy lightly thickens.

6. 6

   Transfer the beef to four plates and let it rest for at least 3 minutes. Divide the potatoes, carrots, mushrooms, onion and gravy among the plates and serve.