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Crockpot Pot Roast Dinner




Source of Recipe


Jewel
1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef top round steak, cut into 4 pieces
1 Tbsp. olive oil
4 potatoes, peeled, cut into chunks
1 package baby cut carrots
1 onion, chopped
1 14-oz. can ready to serve beef broth
1 tsp. Worcestershire sauce
2 Tbsp. cornstarch


Combine flour, salt and pepper in small bowl and coat beef with this mixture. Cook beef pieces in a nonstick skillet in oil for 2-3 minutes on each side to brown. Set aside.

Combine potatoes, carrots and onion in 3-4 quart slow cooker. Place meat on vegetables. Pour beef broth and Worcestershire sauce over meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.

Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven. Combine rest of broth and the cornstarch in a small bowl and mix well with wire whisk. Add to liquid in crockpot, turn to high and cook for 10-15 minutes until gravy is thickened. Serve with beef and vegetables. 4 servings