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Beef Roast Dinner

 Beef Roast Dinner
Because this healthy dish is slow cooked, you can use less-expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
10 ServingsPrep: 20 min. Cook: 8 hours


  • 1 pound red potatoes (about 4 medium), cubed
  • 1/4 pound small fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 1 medium green pepper, chopped
  • 1 medium parsnip, chopped
  • 1 small red onion, chopped
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


  • 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.
  • 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.
  • 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.

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Beef Roast Dinner (continued)

Nutritional Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy equals 245 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 427 mg sodium, 16 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.