- March 8, 2014 at 10:55 pm #339762mosParticipant
2 tbs flour
1 tsp salt
1/8 tsp pepper
1 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
2 lb boneless beef top round, cut into 6 pieces
1 tbs olive oil
4 potatoes, peeled, cut into chunks
1 lb baby carrots
1 onion, chopped
14-oz can ready to serve beef broth (unless you 1 3/4 cup homemade on hand — I store mine in the freezer;->)
1/2 cup water
1 tbs Worcestershire sauce
2 tbs cornstarch
1/4 cup water
Combine flour, salt, pepper, marjoram, and thyme on large plate and coat beef with this mixture.
Heat olive oil in a large skillet over medium heat. Cook beef pieces in olive oil for 2-3 minutes on each side to brown. Set aside.
Combine potatoes, carrots and onion in 4 quart slow cooker.
Place meat on vegetables. Pour beef broth, water, and Worcestershire sauce over meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.
Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in the oven that has been heated to 200 degrees F. Combine cornstarch and water in a small bowl and mix well with wire whisk.
Add to liquid in crockpot, turn to high and cook uncovered for 10-15 minutes until gravy is thickened. Serve the gravy with beef and vegetables.
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