 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
rump or chuck roast, salt, pepper, dried thyme, Worcestershire sauce, potatoes, carrots, onion, beef broth cvt Ingredients:
2 1/2 lbs rump or chuck roast |
1/2 tsp. dried thyme leaves |
1/2 tsp salt |
1/8 tsp pepper |
3 medium potatoes, peeled and quartered |
4 carrots, cut into 2-inch pieces |
1 medium onion, halved |
13 1/2 ounces fat free beef broth |
1 tsp. worcestershire sauce |
2 tbsp. cornstarch |
1/4 cup water |
Directions:
1. Rub roast with thyme. Sprinkle roast with salt and pepper.
2. Place half of vegetables in the bottom of a 3-or 4-quart slow cooker. Top with roast, then add remaining vegetables, broth mixed with Worcestershire sauce.
3. Cover and cook on HIGH for 7-8 hours (check sooner), or until beef and vegetables are tender.
4. Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven.
5. Combine cornstarch and water in a small bowl and mix well with wire whisk. Add to liquid in crockpot, turn to high and cook for 10-15 minutes until gravy is thickened. Serve with beef and vegetables.
6. /od/beefroastrecipes/r/cppotroastdinne.htm
|
|