Prep Time: 10 minutes
Cook Time: 6 Hours
Total Time: 6 Hours 10 Minutes
Yields: 4
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 tbsp Kurtz Worcestershire
2 tsp Marcum Garlic Powder
3 tsp Ginger Evans Cornstarch
3 tsp Water, cold
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.
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 tbsp Kurtz Worcestershire
2 tsp Marcum Garlic Powder
3 tsp Ginger Evans Cornstarch
3 tsp Water, cold