 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 tablespoon(s) unsalted butter |
1 tablespoon(s) sunflower oil or olive oil |
1 large onion, cut into wedges |
3 pound(s) boneless top round or rump roast |
3 carrots, peeled and thinly sliced |
3 medium white potatoes, cubed |
2 bay leaves |
1/2 teaspoon(s) salt |
2 envelopes ( 1.4 oz. each) onion soup mix |
1 tablespoon(s) cornstarch |
Directions:
1. ) Heat the butter and sunflower oil or olive oil in a large skillet.Add the onion and beef .brown the beef on all sides.Transfer the beef onion to slow cooker.
2. ) Arrange the carrots, potatoes and bay leaves 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.
3. ) pour the soup mixture over the beef and vegetable in the slow cooker. Cover and cook on High until the meat is very tender, about 3 1/2 hours.
4. ) in a medium saucepan, combine the cornstarch and about 1 teaspoon .water; stir to form a paste.Add 2 cups hot liquid from slow cooker and bring to a boil, stirring,until the gravy has thickened. Slice the beef and serve with vegetable and gravy.
|
|