The roast is so tender it will melt in your mouth. It's a great dinner to come home to on a cold winter day. Serve with some steamed green beans or a fresh garden salad and a dinner roll and it's PERFECT!
Featured Pinch Tips Video
- 2 Tbsp
- 1 Tbsp
- vegetable oil
- 1 large
- onion, cut into wedges
- 3 lb
- boneless top round or rump roast
- carrots, peeled and sliced
- 3 medium
- white potatoes, cubed
- bay leaves
- 1/2 tsp
- envelopes onion soup mix
- 2 Tbsp
- corn starch
1Heat butter and vegetable oil in a large skillet.
2Add onion and beef. Brown beef on all sides.
3Transfer beef and onions to crock-pot.
4Arrange carrots, potatoes and bay leaves around the beef.
5Sprinkle with salt.
6In large measuring cup or bowl, combine soup mix with 3 cups boiling water, stirring until smooth.
7Pour soup mixture over beef and vegetables in crock-pot.
8Cover and cook on High until the meat is very tender, about 3 1/2 hours.
9In medium sauce pan, combine cornstarch and 2 teaspoons water; stir to form a paste.
10Add 2 cups hot liquid from crock-pot and bring to a boil, stirring, until the gravy has thickened.
11Slice beef and serve with vegetables and gravy.