Slow-Cooked Pot Roast and Vegetables<\/p>\n
<\/p>\n
1 T. flour<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/8 tsp. pepper<\/p>\n
1 lb. boneless beef top round steaks (1\/2 inch thick), cut into<\/p>\n
serving-sized pieces<\/p>\n
4 medium potatoes, peeled, each cut into 6 pieces<\/p>\n
4 large carrots, cut into 1-inch pieces<\/p>\n
1 onion, thinly sliced<\/p>\n
1 bay leaf<\/p>\n
1 (14 1\/2 oz.) can read-to-serve beef broth<\/p>\n
1 tsp. Worcestershire sauce<\/p>\n
2 T. cornstarch<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n