Pot Roast

Pot Roast

Slow Cooker
2 tbsp. unsalted butter
1 tbsp. olive oil
1 onion (cut into wedges)
3 lb. rump roast
3 carrots (peeled and thinly sliced)
3 white potatoes (cubed)
2 bay leaves
1/2 tsp. salt
2 packets (1.4 oz.) onion soup mix
1 tbsp. cornstarch

In a skillet, heat the butter and oil, add in the onion and beef; brown the beef on all sides. Add the beef and onion to the slow cooker. Surround the beef with the carrots, potatoes and bay leaves; sprinkle on salt. In a small bowl, combine the soup mix with 3 cups boiling water and stir until smooth. Pour the soup mixture over the beef and vegetables in the Slow Cooker and cover; cook on HIGH until the meat is very tender; 3 1/2-4 hours. In a pan, combine the cornstarch and 1 tsp. water; stirring to form a paste. Add in 2 cups hot liquid from the Slow Cooker and bring to a boil; stirring until thickened. Slice the meat and top with the veggies and gravy. Serve.

*Johnna's tip: We love a good pot roast:-) It is the easiest and most efficient thing to do especially when you have a large family to feed. Plus, you get your meat, potatoes and veggies all in one pot. Also, feel free to try a top round or a brisket for your meat instead of the rump roast...they work out just as well;-)

Picture source: http://www.ohiosignature.com/photoGallery.htm