Onion and Oregano Beef Pot Roast

Looking for a beef dinner? Enjoy this pot roast flavored with onion and oregano creating a mouth-watering meal. MORE+ LESS-

By Pillsbury Kitchens

July 27, 2010

medium onions, each cut into 8 wedges

teaspoon salt

1/2

teaspoon pepper

teaspoons dried oregano leaves

tablespoon olive or vegetable oil

boneless beef round tip roast (4 lb)

1/2

cup cold water

tablespoons all-purpose flour

Fresh oregano sprigs, if desired

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1

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place onion wedges. Sprinkle with half each of the salt, pepper and oregano. Drizzle with oil.
2

If beef roast comes in netting or is tied, do not remove; place beef on onions. Sprinkle beef with remaining salt, pepper and oregano.
3

Cover; cook on Low heat setting 8 to 9 hours. Remove beef to cutting board; keep warm. Strain onions and cooking liquid into 2-quart saucepan; reserve onions.
4

In small bowl, stir water and flour until well blended; stir into cooking liquid. Cook over medium heat 3 to 5 minutes, stirring frequently, until gravy is thickened and bubbly.
5

Remove netting from beef if necessary. Cut beef into slices; place on serving platter. Surround beef with onions. Serve with gravy; garnish with fresh oregano.

Make the gravy in the slow cooker instead of on the stove-top by removing roast and onions. Stir flour mixture into reserved liquid; cover and cook on High heat setting 10 to 15 minutes or until thickened and bubbly.
Vary the herbs by using Italian seasoning, dried thyme or dried basil instead of the oregano.