"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast, by , is from Our Family 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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
tsp. salt
2 envelopes (1.4 oz. each) 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 the beef and onion to a slow cooker.

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 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 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

 

 

 

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