Slow Cooker Top Round Roast with Potatoes and Vegetables

Slow Cooker Top Round Roast with Potatoes and Vegetables

Slow Cooker Top Round Roast with Potatoes and Vegetables
INGREDIENTS
1 roast trimmed of visible fat.
2 cups of beef broth.
3 tbsps of worcestershire sauce.
4 cloves of garlic.
2 bay leaves.
1 tsp of salt.
1 tsp of sugar.
½ tsp of pepper.
½ tsp of steak seasoning.
⅛ tsp of allspice.
1 large rough chopped onion.
3 large sliced carrots.
4 chopped ribs of celery.
4 or 5 white potatoes or sweet potatoes cut into bite size pieces.
3 tbsps of cornstarch.
¼ cup of water.
INSTRUCTIONS
In a large slow cooker, put the roast, add in the beef broth, worcestershire sauce, garlic and spices. Add carrots, onion and celery around the meat.
Cook on low for 7 to 8 hours adding potatoes half way.
Once cooked, remove 1 cup of hot liquid. In a bowl, mix together ¼ cup of water and cornstarch until smooth and add a little hot liquid to it. Pour the mixture in the slow cooker and stir over high heat until the gravy is thick and bubbly.
Remove the beef before thickening the gravy.

To read more, please go to the next page.


Next Prev
Page 1/3

Popular Posts