[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Slow Cooker Pot Roast[/title][fusion_text]Week of November 3rd to November 7th , 2008
SLOW COOKER POT ROAST
2 Tbs. Butter 1 Tbs. Vegetable Oil
1 Large Onion, cut into wedges 3 Pound Boneless Top Round or Rump Roast
3 Carrots, peeled and thinly sliced 3 White Potatoes, cubed
2 Envelopes Onion Soup Mix 2 Bays Leaves
1/2 Tsp. Salt 1 Tbs. Cornstarch
Heat the butter and oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker. Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth. Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on HIGH until the meat is very tender, about 3 1/2 hours. In a medium saucepan, combine the cornstarch and about 1 tsp. water. Stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy. Serves 4.
[/fusion_text][/fullwidth]