Slow Cooker Recipes: Slow Cooker Pot Roast
Here is the first in a series of slow cooker recipes I will be adding to Triond. I invite you, dear Triond writer, toput a new articles uunder slow cooker recipes and share. I will certainly comment on any I see.
This comes from a card of recipes we got in the mail called Great American Recipes. It certainly is yummy.
2 Tablespoons of unsalted butter
1 Tablespoon sunflower oil
1 large onion cut into wedges
3 pounds boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelopes (1.4 ounces each) onion soup mix
1 Tablespoon cornstarch
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 heat proof bowl or measuring cup, combine the soup mix with 3 cups 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 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slowcooker and bring to a boil stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.