Crock Roast Beef And Vegetables

• lean beef pot roast
• carrots (serving size)
• potatoes, halved or quartered
• onion, cut into wedges
• 3 or 4 Tbsp. cornstarch
• 1/2 c. water

1. Trim any fat from roast and sear all surfaces until very dark. Brown in medium-hot to hot frying pan.
2. Peel and cut carrots in serving size pieces and arrange in bottom of crock-pot.
3. Cover carrots with water or liquid of your choice.
4. Add onion wedges and potatoes.
5. Cut in half or quarters.
6. Top with roast.
7. Start the crock-pot on high for 15 to 30 minutes.
8. Cook on low for 8 hours or longer.
9. (Could even be started the night before; just leave the crock-pot on low.)
10. Remove roast and vegetables to platter or platter and serving bowl.
11. Turn crock-pot to high and scrape browned vegetables and meat from sides into liquid.
12. If liquid hasn't come to boil, pour it into saucepan to heat for gravy.
13. In small bowl, stir 3 or 4 tablespoons of cornstarch into about 1/2 cup cool water.
14. When liquid is boiling, stir while pouring cornstarch mixture into pan.
15. If gravy seems thick enough, stop adding cornstarch.
16. Season gravy to taste.

lean beef, carrots, potatoes, onion, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480148 (may not work)