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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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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:
1 pound red potatoes (about 4 medium), cubed |
1/4 pound small fresh mushrooms |
1-1/2 cups fresh baby carrots |
1 medium green pepper, chopped |
1 medium parsnip, chopped |
1 small red onion, chopped |
1 beef rump roast or bottom round roast (3 pounds) |
1 can (14-1/2 ounces) beef broth |
3/4 teaspoon salt |
3/4 teaspoon dried oregano |
1/4 teaspoon pepper |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat.Cover and cook on low for 8 hours or until meat is tender.
2. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
3. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 10 servings.
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