"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Davis
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp unsalted butter
1 tbs 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 onion soup mix
1 tbsp cornstarch

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

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl combine onion soup mixture with 3 cups boiling water stirring until smooth.

Pour the soup mixture over the beef and vegetable in the slow cooker. Cover and cook on High until the meat is very tender about 3 1/2 hours.

In medium saucepan, combine the cornstarch and about 1 tsp water, stir to form 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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