Slow-Cooker Pot Roast

By DebKroon

Ingredients

• 2 tbsp. unsalted butter
• 1 tbsp. sunflower oil
• 1 large onion, cut into wedges
• 3 lb. boneless rump roast or top round roast
• 3 carrots, peeled and thinly sliced
• 3 med. white potatoes, cubed
• 2 bay leaves
• 1/2 tsp salt
• 2 envelopes onion soup mix
• 1 tbsp. cornstarch

Details

Servings 4
Preparation time 25mins
Cooking time 28mins

Preparation

Step 1

1. Heat the butter and sunflower oil in a large skillet. Add the onio and beef. Brown the beef on all sides. Transfer the beef and oion to a slow cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.

3. Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on HIGH until the meat is very tender, about 3 1/2 hours.

4. In a medium saucepan, combine the cornstarch and about 1 tsp. water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.