Slow Cooker Pot Roast and Vegetables

By carvalhohm

Ingredients

• 4 medium potatoes, peeled, each cut into 6 pieces
• 4 large carrots, cut into 1-inch pieces
• 1 large onion, thinly sliced
• 1 dried bay leaf
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces
• 1 1
• 3/4 cups beef-flavored broth (from 32-oz carton)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cornstarch

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1 Spray 3 1/2 to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf.

2 In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups broth and Worcestershire sauce. Pour over beef.

3 Cover; cook on Low heat setting 8 to 10 hours.

4 With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

1 Serving: Calories 370