CROCK-POT ROAST

Crock-Pot Roast image

Provided by Teresa Malkemus

Categories Roasts

Time 3h55m

Number Of Ingredients 10

2 Tbsp butter
1 Tbsp vegetable oil
1 large onion, cut into wedges
3 lb boneless top round or rump roast
3 carrots, peeled and sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp salt
2 envelopes onion soup mix
2 Tbsp corn starch

Steps:

1. Heat butter and vegetable oil in a large skillet.
2. Add onion and beef. Brown beef on all sides.
3. Transfer beef and onions to crock-pot.
4. Arrange carrots, potatoes and bay leaves around the beef.
5. Sprinkle with salt.
6. In large measuring cup or bowl, combine soup mix with 3 cups boiling water, stirring until smooth.
7. Pour soup mixture over beef and vegetables in crock-pot.
8. Cover and cook on High until the meat is very tender, about 3 1/2 hours.
9. In medium sauce pan, combine cornstarch and 2 teaspoons water; stir to form a paste.
10. Add 2 cups hot liquid from crock-pot and bring to a boil, stirring, until the gravy has thickened.
11. Slice beef and serve with vegetables and gravy.