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Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T unsalted butter
1 T 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 t salt
2 envelopes (1.4 oz each) onion soup mix
1 T cornstarch
*you can replace onion soup mix with an herb soup or mushroom soup mix for a different flavor.
Directions:
Directions:
Heat the butter and sunflower oil in a large skillet.
Add the onion and beef.
Brown the beef on all sides,
Transfer the been 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 and 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 t water; stir to form a paste.
Add 2 c 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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