Categories: Beef

Ingredients

• 3 lb. boneless top round or rump roast
• 3 carrots, peeled and sliced thin
• 3 medium white potatoes, cubed
• 1 large onion (your preference) cut into wedges
• 2 bay leaves
• 1 tbsp. corn starch
• 2 tbsp. parve margarine
• 1/2 tsp. salt
• 2 envelopes onion soup mix
• 1 tbsp. sunflower oil

Directions

1. Heat margarine and sunflower oil in a large skillet. Add the onion and beef. brown the beef on all sides. Transfer the beef and onion to a slow cooker.

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 of boiling water, stirring until smooth.

3. Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on high until the meat is very tender, around 3-1/2 hours.

4. In a medium saucepan, combine the cornstarch and about 1 teaspoon of water, stirring to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy.

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