Beef Roast Dinner

By nichc

Prep in the morning and come home to dinner with this quick and simple crock pot dinner.

Ingredients

• 1 lb red potatoes, cubed
• 1/4 lb small mushrooms
• 1 1/2 cups baby carrots
• 1 medium green pepper, chopped
• 1 medium parsnip, chopped
• 1 small red onion, chopped
• 3 lb boneless rump roast
• 1 14 1/2 oz can beef broth
• 3/4 teaspoon salt
• 3/4 teaspoon oregano
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup cold water

Details

Servings 10

Preparation

Step 1

Place veggies in 5 quart crock pot. Place roast on top (cut in half if needed). Combine broth, salt, pepper, and oregano. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.

Remove meat & veggies to a serving platter; keep warm. Skim fat from cooking juices and transfer to small pan. Bring to boil. Combine cornstarch & water until smooth. Gradually stir into the pan and bring to boil. Cook & stir for 2 minutes or until thickened. Serve gravy with meat & veggies.

Per serving (4oz beef w 2/3 cup veggies and 1/4 cup gravy): 245 cal, 7g fat (2g sat), 82mg cholesterol, 427mg sodium, 16g carbs, 2g fiber, 29g protein