Slow-Cooker
Pot Roast.
Ingredients:
2 tablespoon
butter, unsalted
1 tablespoon
sunflower oil
1 large
onion, cut into wedges
3 pounds
boneless top round or rump roast
3 carrots,
peeled and thinly sliced
3 medium
white potatoes cut into cubes
2 bay leaves
½ teaspoon
salt
2 envelopes,
1.4 ounces each, onion soup mix
1 teaspoon
cornstarch
3 cups water
Preparation:
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 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 3½ hours.
In a medium
saucepan, combine the cornstarch and about 1 teaspoon water; stir until form a
paste.
Add 2 cups
hot liquid from the slow cooker and bring to a boil, stirring until the gravy
has thickened.
Wait 3
minutes and slice the beef and serve with vegetables and gravy.
Serve 4.
You can
combine this great recipe with this other plate from our collection.
No comments:
Post a Comment