Slow-Cooked Pot Roast and Vegetables

Easy, low fat and delicious.

• Ready In: 10 hrs 25 mins
• Serves: 4

Ingredients

• 1  tablespoon all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 1⁄2 lbs boneless beef top round steaks, cut into 4 equal pieces (1/2 inch thick)
• 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 ounce) can beef broth
• 1  teaspoon Worcestershire sauce
• 2  tablespoons cornstarch

Directions

1. In shallow bowl, combine flour, salt and pepper, mix well. Add beef pieces, turn to coat both sides.
2. Spray large nonstick skillet with nonstick cooking spray.
3. Heat over medium-high heat until hot. Add beef; cook 4 to 6 minutes or until browned, turning once. Remove beef from skillet; cover to keep warm.
4. In 3-1/2 to 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 cups of the broth (reserve and refrigerate remaining broth) and Worcestershire sauce. Pour over beef.
5. Cover; cook on Low setting 8 to 10 hours.
6. About 5 minutes before serving with slotted spoon; remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
7. Pour liquid from slow cooker into medium saucepan; remove and discard bay leaf. In small bowl, blend remaining broth and cornstarch until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat; stirring constantly. Boil 1 minute.
8. Serve sauce with beef and vegetables.
9. If desired, season to taste with salt and pepper.