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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
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    8 servings

Ingredients

  • 1 pound red potatoes (3-4 medium), cubed
  • 1-1/2 cups fresh baby carrots
  • 1 medium green pepper, chopped
  • 1 medium parsnip, chopped
  • 1/4 pound small fresh mushrooms
  • 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

Directions

  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours.
  • Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts
1 serving: 304 calories, 8g fat (3g saturated fat), 101mg cholesterol, 533mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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