Beef Roast Dinner Recipe | Taste of Home Recipes

By pattie_d

Because this healthy dish is slow cooked, you can use less-expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!

Ingredients

• 1 pound red potatoes (about 4 medium), cubed
• 1/4 pound small fresh mushrooms
• 1-1/2 cups fresh baby carrots
• 1 medium green pepper, chopped
• 1 medium parsnip, chopped
• 1 small red onion, chopped
• 1 beef rump roast or bottom round roast (3 pounds)
• 1 can (14-1/2 ounces) beef broth
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup cold water

Details

Preparation time 20mins
Cooking time 500mins
Adapted from tasteofhome.com

Preparation

Step 1

Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat.Cover and cook on low for 8 hours or until meat is tender.

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

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Nutritional Facts
4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy equals 245 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 427 mg sodium, 16 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.