Slow-Cooker Beef Roast

Slow-Cooker Beef Roast
Cuisine: American
Prep time: 
Total time: 
  • 1 large sweet onion, cut in half, then cut into thin slices
  • 3-lb boneless beef bottom round roast
  • 3 baking potatoes, cut into 1½- to 2-inch cubes
  • 2 -3 Large carrots, cut into 1 inch pieces
  • 2 cloves garlic, finely chopped
  • 1¾ cups beef broth
  • 1 package (1 oz) onion soup mix (from 2-oz box)
  • ¼ cup all-purpose flour
  1. In 5- to 6-quart slow cooker, place onion. Place beef on onion. Place carrots, potatoes and garlic around beef. In small bowl, mix 1¼ cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
  2. Cover; cook on Low heat setting 9 to 10 hours.
  3. Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  4. In small bowl, mix remaining ½ 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.