Slow-Cooked Pot Roast and Vegetables
- 1 Tbs. Gold Medal® All-Purpose Flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 lb. boneless beef top round steak (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 ready-to-serve beef broth
- 1 tsp. Worcestershire sauce
- 2 Tbs. 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 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 from 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 saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.