Pat roast dry with paper towels and rub the salt, pepper, and 2 TBSP corn starch all over the roast.
Heat 1 TBSP oil over medium high heat in a large pan. Sear roast on all sides until well browned. Remove roast from pan and set aside.
Place the carrots, onions and garlic in the bottom of the crock pot. Add the roast on top of the vegetables. Nestle the potatoes around the beef. Pour in the water and add the soy sauce, thyme, and rosemary.
In a small bowl mix the remaining 1 TBSP corn starch and 1/3 cup cold water until well combined. Pour over the roast.
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