Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
Beef Roast Dinner
Ingredients
- 1 pound red potatoes (3-4 medium), cubed
- 1-1/2 cups fresh baby carrots
- 1 medium green pepper, chopped
- 1 medium parsnip, chopped
- 1/4 pound small fresh mushrooms
- 1 small red onion, chopped
- 1 beef rump roast or bottom round roast (3 pounds)
- 1 can (14-1/2 ounces) beef broth
- 3/4 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
Directions
- Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours.
- Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
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