3 – 4 lbs bottom round beef roast (I got my roast from Aldi and it was less than 3-lbs.)
1-2 Tbs. oil
fresh ground pepper
2-3 medium onions, quartered
1 lb carrot, peeled and cut into slices
2 lbs potatoes, scrubbed and cut into chunks (peel if you like)
1/2 cup Worcestershire sauce
1/2 cup barbecue sauce
1 1/2 tsp minced garlic
To thicken pan juices:
1 Tbs. cornstarch
1/4 cup cold water
Sear the meat on all sides in a hot dutch oven in a little oil. This is an optional step that give the roast a nice color and maybe just a little more flavor. It also dirties a pot so it is totally up to your preference.
Place beef roast in slow cooker.
Season with pepper.
Add onions, carrots, and potatoes.
In a measuring cup, stir together the Worcestershire sauce, BBQ sauce and minced garlic and pour on top.
Cook on high for 6 hours.
NOTE: the original recipe says to cook on low 8 hours (for a 3-4 lb. roast). I cooked my less than 3-lb roast for 6 hours on high and though it was perfectly tender, it was not so tender it fell apart when slicing. Another hour or so would be okay with me. I am wondering if the new slow cooker I have makes a difference in cooking time since it is a shallow, rectangular shape.
If desired, thicken the juices into a gravy by stirring together the cornstarch and cold water in a small cup and then stirring into the slow cooker. Cover and cook 15 minutes more.