Classic Beef Pot Roast

Return the roast to the pot and add the carrots and potatoes around it.

Cover the pot and reduce the heat to low. Simmer for 3-4 hours, or until the beef is tender and easily shreds with a fork.

To thicken the gravy, mix the cornstarch and water in a small bowl until smooth. Stir into the pot and cook for an additional 5 minutes.

Serve the pot roast with the vegetables and gravy, garnished with fresh parsley.