Slow-Cooker Pot Roast and Vegetables

(26)
  4 reviews
  • 25 min prep time
  • 8 hr 25 min total time
  • 11 ingredients
  • 4 servings

Ingredients

4
medium potatoes, peeled, each cut into 6 pieces
4
large carrots, cut into 1-inch pieces
1
large onion, thinly sliced
1
dried bay leaf
1
tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1
beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces
1
3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1
teaspoon Worcestershire sauce
2
tablespoons cornstarch

Directions

  1. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf.
  2. 2 In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups of the broth and the Worcestershire sauce. Pour over beef.
  3. 3 Cover; cook on Low heat setting 8 to 10 hours.
  4. 4 With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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