Tangy Pot Roast with carrots

Ummmmmm, this dinner was sooo good :) Pot roast is one of my all time favorite meals! I got the idea for this recipe from a friend who brought me dinner after I had my baby this summer. It is tangy and robust. A unique twist on a family classic. I pretty much did a splash of this, and a splash of that but I can give you approximates. This meal needs only a salad, some bread, or another vegetable.

Prep time: 10 minutes
Cook time: 6-8 hours
Servings 10 (makes for great sandwiches later)

1 english roast between 3 and 5 pounds
1 packet Beefy Onion Soup mix
2 tsp Worcestershire
1/4 cup Apple cider vinegar
1 tbsp light Soy Sauce
2 tbsp cornstarch + 1/4 cup water
2-3 medium sized carrots, peeled and sliced

Place the roast in a large slow cooker. Sprinkle the dry soup over hte roast. Add the vinegar, soy sauce and worcestershire. Cook on low 6-8 hours or high 4-5 hours. You can add the carrots to the slow cooker with the roast if you like, or you can boil or steam them. (I like them in with the roast so they absorb the flavor of the meat.)

Just before serving, remove the roast and let it rest for 15 minutes. Strain the sauce in the slow cooker into a sauce pan. Bring to a boil. Mix the cornstarch and water and slowly add to the sauce whisking continuously until thickened, about 2-3 minutes.

Serve the roast with the gravy. The gravy is also excellent over the carrots.