Pot Roast

Season chuck roast all over with salt and black pepper. Heat vegetable oil in a heavy skillet over high heat and sear the roast for 3 to 4 minutes per side until deeply browned.

Put onion, carrots, baby potatoes and garlic in the slow cooker and set seared roast on top. Whisk beef broth, worcestershire sauce and tomato paste, pour over, and tuck in rosemary and thyme.

Cover and cook loaded slow cooker on LOW for 8 to 9 hours until the beef is very tender and pulls apart with a fork.

Lift the beef and vegetables onto a platter and cover. Skim the fat from the liquid, pour 500 ml of it into a saucepan, bring to a boil and whisk in cornstarch. Simmer 1 minute until thick.

Slice or pull pot roast into chunks and serve with the vegetables and gravy.