4.5 lbs. chuck roast, choice cut & trimmed 4 large potatoes, peeled & cut into 4-6 pieces 4 large carrots, scraped & cut into 4 pieces 1 large onion, sliced salt & pepper to taste 1/2 c. tap water 2 T. cornstarch
Pat roast dry. Rub with salt & pepper. Place 3-4 slices of onion in bottom crock pot. Place roast on top of onions. Add vegetables around roast. Place remaining onion slices on top of roast. Sprinkle with salt & pepper. Pour water around roast. Put lid on crock pot & set to High for 1 hour. Then turn down to Low until done. Use baster to remove some of the juices. Thicken with cornstarch. Divide meat into 12 portions & serve with vegetables. Drizzle with thickened juices.