1 Tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 Tablespoons Worcestershire sauce
In slow cooker, stir together cornstarch and 2 Tablespoons cold water until smooth.
Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire.
Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain.
Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired.
Serve roast with vegetables and pan juices.