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Beef Roast Dinner (Taste of Home)
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| 1 pound | red potatoes, (about 4 medium) cubed |
| 1/4 pound | small fresh mushrooms |
| 1 1/2 cups | fresh baby carrots |
| 1 medium | green pepper, chopped |
| 1 medium | parsnips, chopped |
| 1 small | red onion, chopped |
| 1 beef rump roast or bottom round roast (3 pounds) | |
| 1 can (14 1/2 oz) | beef broth |
| 3/4 teaspoon | salt |
| 3/4 teaspoon | dried oregano |
| 1/4 teaspoon | pepper |
| 3 Tablespoons | cornstarch |
| 1/4 cup | cold water |
Place vegetables in a 5 qt slow cooker. Cut roast in half; place 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.
Remove meat and vegetables to a platter; keep warm. Skim 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. Bring to a boil; cook and stir for 2 minutes or until thickened. serve with meat and vegetables.
Nutrition: (4 oz beef) calories 245; 7 g fat (2 g saturated); 82 mg cholesterol; 427 mg sodium; 16 g carbohydrates, 2 g fiber, 29 g protein
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