Friday, May 15, 2015

Slow-Cooker Pot Roast Recipe

Beef and fresh vegetables slow cooked to melt-in-the mouth tenderness make for a warming dish that's worth the wait I have made this one dish this week and it was yummy. Great American Recipe No website


2 tbsp. Unsalted butter

1 tbsp. Sunflower oil

1 Large onion, cut into wedges

3 lb, 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 (91.4oz each) onion soup mix

1 tbsp cornstarch or flour


1. Heat butter and sunflower oil in a large skillet. Add the onion and the beef,. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt, In a large heat proof bowl or measuring cup combine the soup mix with 3 cups boiling water, stirring until smooth.

3. Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on HIGH until the eat is very tender, about 3 12 hours.

4. In a medium saucepan, combine the cornstarch and about 1 tsp water: stir to from a paste, Add 2 cups of hot liquid from the slow cooker and bring to a boil stirring until the gravy has thicken. Slice the beef and serve with vegetables and gravy

Nutritional Information Per Serving. calories 780, fat 26.5g (sat fat 9.6g) carbs 50.3g

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