Slow-Cooked Pot Roast and Vegetables

Steak your claim on a meat-and-potatoes meal slow-cooked with a homey spin. MORE+ LESS-

By Pillsbury Kitchens

July 22, 2008

tablespoon all-purpose flour

1/2

teaspoon salt

1/8

teaspoon pepper

lb. boneless beef top round steak (1/2 inch thick), cut into serving-sized pieces

medium potatoes, peeled, each cut into 6 pieces

large carrots, cut into 1-inch pieces

onion, thinly sliced

bay leaf

1 3/4

cups Progresso™ beef flavored broth (from 32-oz. carton)

teaspoon Worcestershire sauce

tablespoons cornstarch

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1

In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides.
2

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.
3

In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables.
4

In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.
5

With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
6

Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.