Slow-cooker Pot Roast

By ghinman

Ingredients

• 2 Tbs. unsalted butter
• 1 Tbs. Sunflower Oil
• 1 large onion, cut into wedges
• 3 lbs. 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 (1.4 oz. each) onion soup mix
• 1 Tsp. cornstarch

Details

Servings 4

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 cups of 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 gravy.