Old-Fashioned Pot Roast

By á-539

Ingredients

• 1 boneless beef rump (I like arm) roast (3-1/2 - 4 #)
• 1 tablespoon vegetable oil
• 1 teaspoon pepper
• 2 medium carrots, grated
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (8-oz) tomato sauce
• 1/4 cup red wine or beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon each dried basil, marjoram, oregano and
• thyme
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Preparation

Step 1

Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small
bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with sliced beef.