Slow-Cooker Pot Roast for Passover

Get a head start on Passover dinner with this fresh take on a slow-simmered all-in-one meal that makes clean-up a breeze.

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

2. 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).

3. 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.

More from Martha Stewart:
47 Ways to Maximize Space in Your Kitchen
Delicious Desserts in 15 Minutes or Less
14 New, Lighter Comfort Food Idea
Quick, One-Pot Meal Ideas To Feed the Whole Family