Slow-Cooked Pot Roast and Vegetables |
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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 4 |
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Easy, low fat and delicious. Ingredients:
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 lbs boneless beef top round steaks, cut into 4 equal pieces (1/2 inch thick) |
4 medium potatoes, peeled, each cut into 6 pieces |
4 large carrots, cut into 1-inch pieces |
1 onion, thinly sliced |
1 bay leaf |
1 (14 ounce) can beef broth |
1 teaspoon worcestershire sauce |
2 tablespoons cornstarch |
Directions:
1. In shallow bowl, combine flour, salt and pepper, mix well. Add beef pieces, turn to coat both sides.
2. Spray large nonstick skillet with nonstick cooking spray.
3. Heat over medium-high heat until hot. Add beef; cook 4 to 6 minutes or until browned, turning once. Remove beef from skillet; cover to keep warm.
4. In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables, in small bowl, combine 1-1/2 cups of the broth (reserve and refrigerate remaining broth) and Worcestershire sauce. Pour over beef.
5. Cover; cook on Low setting 8 to 10 hours.
6. About 5 minutes before serving with slotted spoon; remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
7. Pour liquid from slow cooker into medium saucepan; remove and discard bay leaf. In small bowl, blend remaining broth and cornstarch until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat; stirring constantly. Boil 1 minute.
8. Serve sauce with beef and vegetables.
9. If desired, season to taste with salt and pepper.
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