Beef Roast Dinner Recipe | Taste of Home
"Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota..."
INGREDIENTS
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1 pound red potatoes (3-4 medium), cubed
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1-1/2 cups fresh baby carrots
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1 medium green pepper, chopped
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1 medium parsnip, chopped
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1/4 pound small fresh mushrooms
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1 small red onion, chopped
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1 beef rump roast or bottom round roast (3 pounds)
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1 can (14-1/2 ounces) beef broth
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3/4 teaspoon salt
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3/4 teaspoon dried oregano
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1/4 teaspoon pepper
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3 tablespoons cornstarch
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1/4 cup cold water
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