Slow Cooker Pot Roast Tuesday, October 18, 2011


3 TBSP cooking oil
1 large onion, cut into wedges
3 lb boneless top round or rump roast (with the fat trimmed)
3 carrots, peeled and sliced
2 medium white potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 envelopes onion soup mix
1 TBSP cornstarch
salt and pepper to taste


Heat the oil in a large skillet and add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker. Arrange carrots and both potatoes over meat. Sprinkle lightly with salt and pepper. In a heatproof bowl, bring 3 cups water to a boil and stir in soup mix. Continue to stir until mixed. Pour soup mixture over beef and vegetables. Cover and cook on low for about 5 to 6 hours or until meat and veggies are tender. In a saucepan, combine cornstarch with a TBSP water. Stir to a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring, until the gravy has thickened. Slice the beef and serve with vegetables and gravy.


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