Slow Cooker Pot Roast
By dorchuk
Ingredients
- 2 T unsalted butter
- 1 T Sunflower Oil
- 1 Large Onion, cut into wedges
- 3 Lb boneless top round or rump roast
- 3 carrots, peeled and thinly sliced
- 3 medium white potatoes, cubed
- 2 bay leaves
- 1/2 tsp salt
- 2 Envelopes onion soup mix
- 1 T cornstarch
Details
Preparation time 25mins
Cooking time 210mins
Preparation
Step 1
Heat the butter and sunflower oil in a large skillet. Add the onion and beef.
Brown the beef on all sides.
Transfer the beef and onion to a slow cooker
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 C boiling water, stirring until smooth
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
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 gfravy.
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