Slow-Cooker Pot Roast

Slow-Cooker Pot Roast
Serves 4

2 tbsp. unsalted butter
1 tbsp. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled & thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. sale
2 envelopes (1.4 oz each) onion soup mix
1 tbsp. cornstarch

• Heat the butter & sunflower oil in a large skillet.  Add the onion & beef.  Brown the beef on all sides.  Transfer the beef & onion to a slow cooker.
• Arrange the carrots, potatoes & bay leave around the beef.  Sprinkle with salt.  In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
• Pour the soup mixture over the beef & vegetables in the slow cooker.  Cover & cook on HIGH until the meat is very tender, about 3 1/2 hours.
• In a medium saucepan, combine the cornstarch & about 1 tsp. water; stir to form a paste.  Add 2 cups hot liquid from the slow cooker & bring to a boil, stirring until the gravy has thickened.  Slice the beef & serve with vegetables & gravy.

Great Idea:
You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Serving Suggestion:
Complete this all-in-one dinner with steamed string beans, freshly baked rolls & a mixed green salad!