Mama's Amazing Pot Roast (Crock Pot)

My mother's incredible pot roast with a flavor loved by everyone in the family - even our 1 1/2 year old!

• Ready In: 10 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs  boneless chuck roast (also called pot roast)
•  olive oil, to coat
•  Worcestershire sauce, to taste
•  McCormick's Montreal Brand steak seasoning, to taste
•  salt and pepper, to taste
• 4 -5  medium carrots, sliced in 2-inch segments
• 2  stalks celery, chopped
• 3  medium  red potatoes, cut into eighths
• 1⁄2 onion, chopped
• 14 1⁄2 ounces diced tomatoes, drained (leave a little liquid behind)
• 10 1⁄2 ounces beef broth
• 1  tablespoon cornstarch
• 8  cups cooked white rice, buttered

Directions

1. Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
2. Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
3. Place the pot roast on top of the vegetables.
4. Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
5. Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
6. Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
7. Serve over hot buttered rice.