Old Fashioned Pot Roast with Gravy

By Cindy_Wicker

Ingredients

• 1 1/2 lb Yukon gold potatoes
• 1 1/2 lb carrots, cut into 2" pieces
• 4 cloves garlic, halved
• 1 (2 1/2 lb) lean sirloin tip roast
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1/2 tsp dried thyme
• 1 (14 oz) can fat free, low sodium beef broth
• 1 (10 3/4 oz) can fat free cream of mushroom soup
• 1 (1.1 oz) envelope Lipton's dry beefy onion soup mix
• 2 tbsp cornstarch
• 2 tbsp water

Details

Servings 7

Preparation

Step 1

Place potatoes, carrots and garlic in 6 quart slow cooker coated with cooking spray. Sprinkle roast with salt and pepper. Place roast on top of vegetables. Combine tomato paste and next 4 ingredients, stirring with a whisk until smooth. Pour over meat and vegetables. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8hours or until meat is very tender. Transfer meat to a serving platter. Place vegetables around meat. Cover and keep warm. Combine cornstarch and water, stirring with a whisk until smooth. Stir cornstarch mixture into juices in slow cooker. Increase heat to high. Cover and cook 12 minutes or until slightly thickened. Serve gravy with meat and vegetables.

11 WW Points Plus