1 large onion, chopped
2 to 3 cloves of garlic, chopped
1 roast (about 3 pounds)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 lb. carrots, peeled and cut
1 lb. small red-skinned potatoes, 1-inch in diameter, quartered
4 ribs celery
1 cup broth
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
3 tbsp. cornstarch

Place garlic and onion in Crock-Pot. Place roast in with them and salt and pepper. Arrange potatoes, celery and carrots around roast. Combine broth, tomato paste over roast. Add Worcestershire sauce over top. Cover and cook on HIGH for 6 hours or on LOW for 8 hours.

Remove roast from Crock-Pot and place on serving platter. Spoon out vegetables with a slotted spoon and place around roast. Strain liquid into a medium size saucepan skim off excess fat. Bring to a simmer.

Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute more until thickened. Stir in remaining tablespoon of Worcestershire sauce.

Slice roast and serve with vegetables and gravy.

Submitted by: Tasteables by Jennifer L Newton