Beef Roast Dinner (skinny)

By learen

Ingredients

• 1 lb red potatoes, cubed
• 1/4 lb small fresh mushrooms
• 1 1/2 c fresh baby carrots
• 1 med green pepper, chopped
• 1 med parsnip, chopped
• 1 small red onion, chopped
• 3 lb rump or bottom round roast
• 1 can beef broth
• 3/4 t salt
• 3/4 t dried oregano
• 1/4 t pepper
• 3 T cornstarch
• 1/4 c cold water

Preparation

Step 1

Place vegetables in a slow cooker. Cut roast in half and place in the cooker. Combine the broth, salt, oregano and pepper; pour over meat. Cover and cook on low for 8 hrs.

Remove meat and vegetables to a serving platter; keep warm. Skim fat from juices and transfer to a small saucepan. Bring to a boil.

Combine cornstarch and cold water until smooth. Gradually add to juices and boil for another 2 min or until thick. Serve with beef.