• 10servings
  • 500minutes
  • 245calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound red potatoes (about 4 medium), cubed

  2. 1/4 pound small fresh mushrooms

  3. 1-1/2 cups fresh baby carrots

  4. 1 medium green pepper, chopped

  5. 1 medium parsnip, chopped

  6. 1 small red onion, chopped

  7. 1 beef rump roast or bottom round roast (3 pounds)

  8. 1 can (14-1/2 ounces) beef broth

  9. 3/4 teaspoon salt

  10. 3/4 teaspoon dried oregano

  11. 1/4 teaspoon pepper

  12. 3 tablespoons cornstarch

  13. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Beef Roast Dinner Recipe photo by Taste of Home 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 fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

  3. 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. Yield: 10 servings.


Send feedback