Categories: Dinner-Slow Cooker

Ingredients

• 1 lb red potatoes, cubed
• 1/4 lb small fresh mushrooms
• 1 1/2 cups fresh baby carrots
• 1 medium green pepper, chopped
• 1 medium parsnip, chopped
• 1 small red onion, chopped
• 1 beef rump roast or bottom round roast (3 lbs)
• 1 can (1.5 oz) beef broth
• 3/4 tsp salt
• 3/4 tsp dried oregano
• 1/4 tsp pepper
• 3 Tbsp cornstarch
• 1/4 cup cold water

Directions

1. Place vegetables in a 5 qt slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat. Cover and cook on low for 8 hours or until meat is tender.

2. Remove meat and vegetables to a serving platter; keep warm. Skim the fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan.

3. Bring to a boil; cook and stir for t2 minutes or until thickened. Serve with meat and vegetables.

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