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Categories:
beef roast salt black pepper beef broth carrots onion mushrooms celery tomato paste Worcestershire sauce thyme garlic cornstarch
Viewed: 53 - Published at: 8 years agoIngredients
- 3 lb Boneless Chuck beef roast
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 14 oz Fat free beef broth
- 4 cup Carrots, cut into 1/2 inch rounds
- 3 cup Roughly chopped onion
- 2 cup Sliced mushrooms
- 1 cup Celery, cut into 1/2 inch pieces
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 Sprigs fresh thyme
- 1 tsp Chopped garlic
- 2 tbsp Cornstarch
Method
- Code a large skillet with non stick spray and bring to high heat.
- Season roast with 1/4 teaspoon each salt and pepper.
- Cook and rotate until all sides are brown, about 5 minutes
- Place in a slow cooker.
- Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper.
- Gentle stir.
- Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through.
- Turn off slow cooker.
- In a small bowl, dissolve cornstarch in 2 tablespoons cold water.
- Stir cornstarch mixture into liquid in slow cooker.
- Let's it, uncovered, until slightly thickened, about 5 minutes.
- Discard thyme.
- Slice meat and top of veggies and sauce
