Slow-Cooker Pot Roast.
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
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.
You can combine this great recipe with this other plate from our collection.