Slow-Cooker Pot Roast

Slow-Cooker Pot Roast
Slow-Cooker Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    TBS. butter

  • 1

    TBS. sunflower oil

  • 1

    large onion, cut into wedges

  • 3

    lb. boneless rump roast or top round

  • 3

    carrots, peeled and thinly sliced

  • 3

    medium potatoes, cubed

  • 2

    bay leaves

  • 1/2

    tsp. salt

  • 2

    envelopes onion soup mix

  • 1

    TBS. cornstarch

Directions

1. Heat 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. 2. Arrange carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heat proof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth. 3. 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. 4. 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 veggies and gravy.

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