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Sunday Roast Beef
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| 4 | potatoes, peeled and quartered |
| 1/2 cup | peeled small onions |
| 1 cup | carrot chunks |
| 4-lb beef chuck roast, cut in half | |
| 1 tbsp | olive oil |
| 13-oz packet golden seasoning and broth mix (G. Washington's) | |
| 1/2 tsp. | Onion salt |
| 1/2 tsp. | Minced garlic |
| 1/2 tsp. | Garlic salt |
| 1 cup | hot water |
| Few drops | Worcestershire sauce |
| 1 Tbsp. | Cornstarch |
| 1/2 cup | cold water |
1. Place potatoes, onion, and carrots in slow cooker.
2. Sear beef in olive oil in skillet. Add to vegetables in slow cooker.
3. Sprinkle mixture with broth mix and next 3 ingredients.
4. Pour 1 cup hot water around roast.
5. Cover and cook on low 8-10 hours. Remove meat and vegetables from juice. Season juice with Worcestershire sauce.
6. Dissolve cornstarch in 1/2 cup cold water. Add to slow cooker. Cook on high (uncovered) until thick and bubbly, stirring often.
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