Low ‘n Slow Pot Roast

Ingredients:

• 2 lbs Boneless Beef Chuck Roast
• 1 Yellow Onion, large dice
• 16 oz Baby Carrots
• 1 pouch Kaskey`s Onion Soup Mix
• 1 can Marcum Beef Broth
• 2 stalks Celery, half-moons
• 1 tbs Kurtz Worcestershire
• 2 tsp Marcum Garlic Powder
• 3 tsp Ginger Evans Cornstarch
• 3 tsp Water, cold

Directions:

1. Cut the onions and celery
2. Add the first 8 items to the slow cooker, and set on Low to cook for 6 hours
3. After the 6 hours is up drain the liquid from the slow cooker into a large sauce pot.
4. Add cornstarch and cold water to liquid and bring to a boil. Stir the pot until the liquid thickens into a sauce like consistency.
5. Season with salt and pepper, then serve over the beef.

Recipe tips:

• Serve with bread, rice, egg noodles, mashed potatoes or a side salad