Slow- Cooker Pot Roast

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) Unsalted Butter
  • 1 tablespoon(s) Sunflower oil or olive oil
  • 1 Large onion, cut into wedges
  • 3 pound(s) Boneless top Round or Rump Roast
  • 3 carrots, peeled and thinly sliced
  • 3 Medium white potatoes, cubed
  • 2 Bay leaves
  • 1/2 teaspoon(s) salt
  • 2 Envelopes ( 1.4 oz. each) onion soup mix
  • 1 tablespoon(s) cornstarch


  1. 1 ) Heat the butter and sunflower oil or olive oil in a large skillet.Add the onion and beef .brown the beef on all sides.Transfer the beef onion to slow cooker.
  2. 2) 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.
  3. 3) pour the soup mixture over the beef and vegetable in the slow cooker. Cover and cook on High until the meat is very tender, about 3 1/2 hours.
  4. 4) in a medium saucepan, combine the cornstarch and about 1 teaspoon .water; stir to form a paste.Add 2 cups hot liquid from slow cooker and bring to a boil, stirring,until the gravy has thickened. Slice the beef and serve with vegetable and gravy.

September 2012

This recipe is a personal recipe added by sdowhower and has not been tested or endorsed by MyRecipes.

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