Slow-Cooked Pot Roast and Vegetables

 

1 T. flour

1/2 tsp. salt

1/8 tsp. pepper

1 lb. boneless beef top round steaks (1/2 inch thick), cut into

serving-sized pieces

4 medium potatoes, peeled, each cut into 6 pieces

4 large carrots, cut into 1-inch pieces

1 onion, thinly sliced

1 bay leaf

1 (14 1/2 oz.) can read-to-serve beef broth

1 tsp. Worcestershire sauce

2 T. cornstarch

 

In shallow bowl, combine flour, salt and pepper: mix well. Add round steak pieces to flour mixture; turn to coat both sides. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. In 3 1/2 or 4-quart Crock- Pot slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables. In small bowl, combine, 1 1/2 C. of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender. With slotted spoon, remove beef and vegetables form slow cooker; place on serving platter. Cover to keep warm. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in sauce. Bring to boil over medium-high heat, string constantly. boil 1 minute. Serve sauce with beef and vegetables.