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.