Slow-Cooker Pot Roast

***This recipe was found on "Great American Recipes"***

Prep Time: 25 minutes Cook Time: 3-1/2 hours
2 T. butter
1 T. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium potatoes, cubed
2 bay leaves
1/2 tsp salt
2 envelopes (1.4 oz each) onion soup mix
1 T. cornstarch

Heat butter and oil in large skillet. Add the onion and beef. Brown the beef on all sides. Transfer 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 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 gravy has thickened. Slice the beef and serve with vegetables and gravy.


Easy and delicious!! My family loves meat and veggies so this is always a hit. The gravy really adds something and the onion soup adds a really nice flavor instead of just using beef broth, which is my normal plan. The meat was tender and delicious!!

Family Chef's Grade: A