Slow Cooker Beef Roast with Onions and Potatoes Recipe
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Onion and potatoes add Old-World flavor to a family favorite beef roast.
Ingredients
- 1 large sweet onion, cut in half, then cut into thin slices
- 3 pound boneless beef bottom round roast
- 3 baking potatoes, cut into 1 1/2- to 2-inch cubes
- 2 cloves garlic, finely chopped
- 1 3/4 cups Progresso® beef flavored broth (from 32-ounce carton)
- 1 package onion soup mix (1 ounce, from 2-ounce box)
- 1/4 cup Gold Medal® all-purpose flour
- In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
- In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.
- Tip:
- High Altitude (3500-6500 ft): No change.
- Calories 350 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 800mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 4g); Protein 49g. Daily Values: Vitamin A 4%; Vitamin C 8%; Calcium 4%; Iron 30%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 6 1/2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 1 1/2.
- Percent Daily Values are based on a 2,000 calorie diet
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