Crock-Pot-Beef-Pot-Roast
Dinner

Crock Pot Roast

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Crock Pot Roast
 
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Beef and fresh vegetables slow cooked to melt-in-the-mouth tenderness make a warming dish that's worth the wait.
Author:
Recipe type: Easy Prep Meat
Cuisine: American
Serves: 4
Ingredients
  • 2 tbsp. unsalted butter
  • 1 tbsp. 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
  • ½ tsp. salt
  • 2 envelopes (1.4 oz. each) onion soup mix
  • 1 tbsp. cornstarch
Instructions
  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 the crock pot.
  2. 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 boing water, stirring until smooth.
  3. Pour the soup mixture over the beef and vegetables in the crock pot. Cover and cook on HIGH until the meat is very tender, about 3½ 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 crock pot and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.
Notes
Replace onion soup with herb soup or mushroom soup mix for a different flavor.
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Nutrition Information
Per Serving: 1 Calories: 780 Fat: 26.5g Saturated fat: 9.6g Carbohydrates: 50.3g

 

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