Beef Roast Dinner

By Bonne1

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

Preparation

Step 1

Directions
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. Yield: 10 servings.